chili mac

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1 pound elbow macaroni
• 1 cup shredded cheddar cheese

Instructions

1. Cook macaroni according to package directions.
2. While macaroni is cooking, brown ground beef in a large pot or Dutch oven over medium heat.
3. Drain off any excess grease.
4. Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
5. Stir in tomato sauce, diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, and oregano.
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
7. Drain macaroni and add it to the pot with the chili.
8. Stir to combine and heat through for 2-3 minutes.
9. Serve hot, topped with shredded cheddar cheese.

Notes

• For a spicier chili, add 1/2 teaspoon of cayenne pepper or a chopped jalapeño pepper.
• You can use any type of ground beef, such as turkey or pork.
• To thicken the chili, you can mash some of the beans with a fork.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To bake, transfer to a baking dish and bake at 350°F (175°C) for 20-25 minutes.