Description
A delicious and hearty one-pot meal that combines chili and macaroni in a savory, comforting dish. Ground beef, kidney beans, and bell peppers create a flavorful base, while elbow macaroni adds a satisfying texture, all topped with melted cheddar cheese.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 2 cups elbow macaroni
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Shredded cheddar cheese, for topping
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Add the onion, bell pepper, and garlic, and cook until vegetables are softened.
- Stir in the beef broth, diced tomatoes, kidney beans, macaroni, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until macaroni is cooked through.
- Serve hot, topped with shredded cheddar cheese.
Notes
- For extra spice, add some jalapeños or hot sauce to the chili.
- You can substitute kidney beans with black beans or pinto beans for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes