Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small onion, chopped finely
  • 1/2 cup green bell pepper, chopped
  • 5 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 2 teaspoons onion powder
  • 1/4 teaspoon ground cloves
  • 1 teaspoon chicken bouillon
  • 1 28-ounces can crushed tomatoes
  • 1 16-ounces can chili beans
  • Salt ((1/2 to 3/4 of teaspoons approx))
  • 1/2 teaspoon cayenne (optional)
  • 2 1/2 cup chicken or beef stock
  • 1 pound elbow macaroni pasta
  • 2 cups cheddar cheese, shredded

Instruction

  • In a large pot or Dutch oven heat the olive oil over medium-high heat. Add the onion and green bell pepper and cook for about 4 minutes or until the onions are soft and translucent. Add the garlic and cook for about a minute.
  • Add the ground beef to the pot and cook, stirring and breaking up the beef until the meat is not longer pink. If you aren't using lean ground beef, you may need to drain off any excess fat rendered.
  • Add the spices, crushed tomatoes, chili beans and broth. Bring to a simmer and lower the heat to low. Add the pasta and stir. 
  • Cover and simmer for about 10 to 12 minutes or until the pasta is al dente, stirring a few times during the cooking process to make sure the pasta doesn't stick to the bottom of the pot. If the pasta gets too dry, add a bit of water.
  • Turn off the heat and add most of the cheese (about 1 1/2 cups). Stir until the cheese is melted. Serve hot topped with the remaining cheese.