Ingredients:

  • 1 lb lean ground beef
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups low sodium beef broth
  • 15 oz canned diced tomatoes with juices
  • 15 oz canned kidney beans, drained and rinsed
  • 8 oz dry elbow macaroni
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Place a Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking into small crumbles. Do not drain unless excess fat exceeds 2 tablespoons.
  2. Add diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  3. Lower heat to medium. Sprinkle chili powder, cumin, paprika, oregano, salt, and pepper over the meat. Stir constantly for 1 minute to bloom the spices.
  4. Pour in beef broth, diced tomatoes (with juices), and kidney beans. Scrape the bottom of the pot to release any browned bits.
  5. Stir in the dry elbow macaroni. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
  6. Remove from heat. Stir in the shredded cheddar cheese until completely melted and the sauce is glossy and emulsified. Serve immediately.