Chili Mac

thespruceeats.com

Erk

1 tablespoon vegetable oil

1 medium onion, diced

1 medium bell pepper, green or red, chopped

6 cloves garlic, minced (about 1 tablespoon)

1 pound ground beef

1 tablespoon chili powder

1 tablespoon ground cumin

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper, or to taste

1 (14.5-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, regular or chili style

2 tablespoons tomato paste

1 (15-ounce) can kidney beans, drained and rinsed

4 cups low-sodium chicken broth or stock

8 ounces elbow macaroni, or any short pasta, uncooked

12 ounces shredded mild cheddar cheese, divided

Kosher salt, to taste

Chopped fresh cilantro, or parsley, for garnish

Jalapeño pepper rings, for garnish

Directions at thespruceeats.com

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