One-Pot Chili Mac

Ingredients

• 1 lb ground beef, 80/20
• 1 medium yellow onion
• 2 cloves garlic
• 14½ oz canned diced tomatoes
• 15 oz canned kidney beans
• 8 oz canned tomato sauce
• 2 cups beef broth
• 1½ cups elbow macaroni
• 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded cheddar cheese (optional)
• ¼ cup fresh cilantro (optional)

Steps

1. Dice the onion and mince the garlic.
2. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
3. Add the diced onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Stir in the diced tomatoes (undrained), rinsed and drained kidney beans, tomato sauce, beef broth, elbow macaroni, chili powder, cumin, paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
6. Remove from heat and let stand for a few minutes. If desired, stir in shredded cheddar cheese until melted.
7. Serve hot, garnished with fresh cilantro if using.