Servings: 6 | Preparation time: 10 minutes | Cooking time: 25 minutes
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 500 g lean ground beef
- 1 can (800 g) crushed tomatoes
- 1 can (420 g) red kidney beans, drained
- 2½ cups beef broth
- 250 g elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- ¼ cup fresh cilantro, finely chopped
Seasonings
- 1 tsp Cool Runnings hot chili powder
- 2 tsp Cool Runnings paprika
- 2 tsp Cool Runnings ground cumin
- 1½ tsp Cool Runnings onion powder
- 1 tsp Cool Runnings oregano
- ½ tsp black pepper
- 1¼ tsp sea salt
Directions
1. Heat the olive oil in a large pot over medium-high heat. Add the garlic and onion and cook for 1 minute. Add the bell pepper and cook for another 3 to 4 minutes, until the onion is translucent.
2. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked.
3. Stir in the crushed tomatoes, kidney beans, beef broth, macaroni, and all seasonings. Mix well and bring to a gentle simmer.
4. Cover and cook for 10 to 12 minutes, stirring occasionally, until the macaroni is al dente and the mixture is thick and saucy.
5. Remove the pot from the heat and stir in 1 cup of the shredded cheese until melted and incorporated.
6. Taste and adjust seasoning if needed. Sprinkle the remaining cheese over the top, cover, and let stand for 2 minutes until the cheese melts.
7. Garnish with fresh cilantro and serve immediately.