chili mac

 Something about all these red juicy tomatoes has me craving chili mac, and this is what I plan to do:

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 red bell pepper or poblano, chopped
• 1/2-3/4 pound lean ground beef
• 28 oz crushed tomatoes
• can red kidney beans (or another bean)
• 2 1/2 cups broth
• 8 oz uncooked elbow macaroni pasta (whole wheat)
• 2 cup shredded sharp cheddar cheese 
• 1 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste) (Note 1)
• 2 tsp paprika powder
• 2 tsp cumin powder
• 1 1/2 tsp onion powder (can sub garlic powder)
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp salt
•  

 Instructions

1. Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add pepper and cook until onion is translucent. 

2. Add beef and cook, breaking it up as you go.  Add chopped tomatoes to cook down if using fresh.
 
3. Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium. 

4. Cover and cook for 12 minutes or until the macaroni is al dente. It should be saucy but not tons of liquid. 5. Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period)