Ingredients:

  • 1 Tbsp Olive Oil (or neutral oil)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 5 lbs Lean Ground Beef (85-90%)
  • 2 Tbsp Tomato Paste
  • 3 Tbsp Chili Powder (high quality)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Kosher Salt & Black Pepper, To Taste
  • 1 (28 oz) can Canned Crushed Tomatoes
  • 4 cups Low Sodium Beef Stock
  • 1 (15 oz) can Canned Kidney Beans, rinsed & drained
  • 1 (15 oz) can Canned Black Beans, rinsed & drained (optional)
  • 8 oz Dry Elbow Macaroni (uncooked)
  • 1 cup Sharp Cheddar Cheese, grated (plus extra for topping)

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  2. Brown the Meat: Add the ground beef to the pot. Break it up with a spoon and cook until fully browned (about 8 minutes).
  3. Drain Excess Fat: Tilt the pot and use a spoon to scoop and discard any significant pools of rendered fat.
  4. Bloom the Spices: Reduce the heat slightly. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook, stirring constantly, for 1 minute until the spices are fragrant.
  5. Add Liquids and Beans: Pour in the crushed tomatoes and the beef stock. Scrape the bottom of the pot to lift up any browned bits. Stir in the rinsed kidney and black beans.
  6. Initial Simmer: Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot slightly (leaving a small gap), and simmer for 10 minutes to allow the chili flavor to develop fully.
  7. Add Pasta: Increase the heat back to medium-high until the chili is simmering vigorously. Stir in the dry elbow macaroni.
  8. Cook and Stir: Reduce the heat to medium-low. Cover loosely and simmer for 15–18 minutes, or until the pasta is cooked through (al dente). Stir the mixture every 2–3 minutes to prevent the pasta from sticking and burning.
  9. Rest and Finish: Remove the pot from the heat and let it rest for 5 minutes (the sauce will continue to thicken). Stir in 1 cup of grated cheddar cheese until melted and smooth. Check seasoning and adjust salt and pepper.
  10. Serve: Ladle the Chili Mac into bowls. Garnish immediately with fresh grated cheddar, a dollop of sour cream (or Greek yogurt), and fresh coriander or chopped spring onions.