Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 cups low sodium beef broth
  • 15 oz tomato sauce
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 15 oz kidney beans, undrained
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 8 oz dry elbow macaroni
  • 1.5 cups sharp cheddar cheese, shredded
  • 0.5 cup Monterey Jack cheese, shredded

Instructions:

  1. Brown the beef. Place your Dutch oven over medium high heat. Add the 1 lb ground beef and cook until browned and no longer pink, about 5–7 minutes. Note: Breaking the meat into small crumbles ensures an even distribution in every bite.
  2. Sauté the aromatics. Add the diced yellow onion and green bell pepper. Sauté until the onion is translucent. Stir in the 3 cloves of minced garlic and cook for exactly 60 seconds.
  3. Bloom the spices. Push the meat and vegetables to the outer edges. Add the chili powder, cumin, and smoked paprika to the center. Stir for 30 seconds until the aroma becomes intense. Note: This step wakes up the spices in the hot fat.
  4. Deglaze the pot. Pour in the 3 cups beef broth, 15 oz tomato sauce, 14.5 oz undrained fire roasted tomatoes, and 15 oz kidney beans. Stir well, scraping the bottom of the pot to release the flavorful browned bits.
  5. Simmer the liquid. Bring the mixture to a gentle boil over medium heat.
  6. Add the pasta. Stir in the 8 oz dry elbow macaroni. Ensure the pasta is mostly submerged in the liquid.
  7. Cook the macaroni. Reduce heat to medium low, cover with a lid, and simmer for 10–12 minutes. Stir every 3 minutes to prevent the pasta from sticking to the bottom.
  8. Check for doneness. The pasta should be tender and most of the liquid should be absorbed into a thick sauce.
  9. Stir in the cheese. Turn the heat to low. Add the 1.5 cups sharp cheddar and 0.5 cup Monterey Jack. Stir until the cheese is fully melted and velvety.
  10. Final Seasoning. Taste and add the 0.5 tsp salt and 0.25 tsp pepper if needed. Serve immediately while the cheese is at its peak melt.