# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
→ Pantry
05 - 1 (15 oz) can kidney beans, drained and rinsed
06 - 1 (15 oz) can diced tomatoes
07 - 1 (15 oz) can tomato sauce
08 - 2 cups beef or vegetable broth
09 - 2 cups uncooked elbow macaroni
→ Spices
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper
→ Dairy
16 - 1½ cups shredded cheddar cheese
17 - ½ cup sour cream (optional)
# Directions:
01 - Heat a large pot or Dutch oven over medium-high heat. Brown the ground beef, breaking it up as it cooks. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. Sauté for 3 to 4 minutes until softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Stir to combine thoroughly.
05 - Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
06 - Remove lid, stir in shredded cheddar cheese until melted and creamy.
07 - Ladle into bowls and top with a dollop of sour cream if desired. Serve immediately.
