Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 cups low sodium beef broth
  • 15 oz tomato sauce, no salt added
  • 15 oz kidney beans, rinsed and drained
  • 2 cups dry elbow macaroni
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp apple cider vinegar

Instructions:

  1. Place your large skillet over medium high heat. Add the 1 lb lean ground beef and 1 medium yellow onion. Cook for about 6 minutes, breaking the meat apart with your spoon, until the beef is browned and the onion is translucent. If there is excessive grease, drain it now, but leave about a tablespoon for flavor.
  2. Toss in the 1 large red bell pepper and 3 cloves garlic. Sauté for 2 to 3 minutes until the pepper begins to soften and the garlic smells fragrant. Note: Don't let the garlic go brown, or it will turn bitter.
  3. Add the 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 0.5 tsp cayenne pepper. Stir constantly for 1 minute. This blooms the spices in the fat, waking up the essential oils for a deeper flavor.
  4. Pour in the 2 cups low sodium beef broth, 15 oz tomato sauce, and 15 oz kidney beans. Stir in the 1 tsp sea salt and 0.5 tsp black pepper. Bring the mixture to a gentle boil.
  5. Stir in the 2 cups dry elbow macaroni. Reduce the heat to medium low and cover the pan. Simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the liquid has thickened.
  6. Remove the lid and stir in the 1 tsp apple cider vinegar. Turn off the heat. Sprinkle the 1.5 cups sharp cheddar cheese over the top.
  7. Cover the pan for 2 minutes until the cheese is completely melted and gooey.
  8. Remove the lid and give everything one final, gentle stir. Garnish with the 2 tbsp fresh cilantro. Serve immediately while it's hot and the cheese is stretchy.