Chili Mac

INGREDIENTS:

• 1 lb ground beef

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 (14-ounce) can diced tomatoes

• 1 (8-ounce) can tomato sauce

• 1 (15-ounce) can dark red kidney beans, drained and rinsed

• 2½–3 cups low-sodium beef broth

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon dried oregano

• ¼ teaspoon ground cayenne pepper

• 2 cups elbow macaroni

• Salt and pepper, to taste

• 2 cups shredded cheddar

DIRECTIONS:

In a large pot or Dutch oven over medium heat, brown the ground beef. About halfway through cooking, add the onion and continue until the beef is fully browned and the onion is soft. Reduce heat slightly and stir in the garlic, cooking for 1 minute. Drain any excess grease.

Add diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Bring to a low boil over medium-high heat. Stir in the macaroni, reduce to a simmer, and cook until pasta is tender. Season with salt and pepper to taste. Sprinkle cheddar cheese over the top, cover, and let melt. Garnish with parsley before serving.