Chili Mac (Printable Version)

# What You'll Need:

→ Chili Stuff

01 - 1 tablespoon olive oil
02 - 3 cloves garlic, chopped
03 - 1 medium onion, chopped up
04 - 1 bell pepper, chopped
05 - 1 to 2 tablespoons chili powder, do it to taste
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 pound ground beef
09 - 1 can (28 ounces) crushed tomatoes
10 - 1 can (8 ounces) tomato sauce
11 - 1 can (14 ounces) kidney beans, rinsed and drained

→ Mac Parts

12 - 1 cup shredded cheddar cheese, split
13 - 1 cup shredded mozzarella cheese, split
14 - 1 cup beef broth
15 - 8 ounces elbow macaroni, uncooked
16 - salt and pepper, to your liking

# Steps to Follow:

01 - Pour a splash of olive oil in your biggest pot and heat it on medium. Tip in the onion pieces, then cook them 3 or 4 minutes till nice and tender.
02 - Stir in the chopped garlic with your bell pepper. Let that fry for around 2 minutes. When the mix starts smelling amazing, it's good.
03 - Put in the ground beef and break it into bits using your spoon. After it's cooked all the way through, sprinkle smoked paprika, cumin, and chili powder over it. Stir it all for a couple minutes.
04 - Add the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Mix well, then turn up the heat to medium-high.
05 - Once it's nice and bubbly, pour in the dry macaroni. Turn down the burner to medium. Let it simmer for about 10 to 12 minutes, stirring now and then until the noodles are tender and sauce thickens up.
06 - Move the pot off the stove. Carefully add three-quarters of the mozzarella with half the cheddar, little by little, stirring in between so everything melts smoothly.
07 - Try a little and add more salt and pepper if you want. Chuck the rest of your cheese on top, cover it with a lid, and hang on a few minutes so the cheese gets nice and gooey. Serve while it's steamy.

# Additional Tips:

01 - Want it hotter? Drizzle hot sauce or toss in red pepper flakes. You can use turkey or veggie crumble instead of beef for a lighter dish. Swap in pinto or black beans if you're up for a change.

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