Ingredients

The following ingredients have 7 Servings
  • 1 pound lean ground beef
  • 1 tablespoon oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 32 ounces beef stock
  • 3 cups dry elbow macaroni
  • 29 ounce can tomato sauce
  • 30 ounce can pinto beans (drained and rinsed)
  • 14.5 ounce can fire roasted diced tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 cups shredded cheddar cheese

Instruction

  • Add the ground beef to a large pot or Dutch oven and cook over medium heat until all the meat is browned, approximately 7 minutes.
  • Line a plate with paper towels and drain the beef onto the plate.
  • Add the oil and onions, cook over medium until the onions have become translucent, about three minutes. They will continue to soften as they cook. Add the garlic and cook for an additional 30 seconds.
  • Pour in the broth, pasta, tomato sauce, beans, diced tomatoes, chili powder, cumin, salt, and pepper.
  • Bring the mixture up to a boil, cover, and reduce to a simmer for 10 minutes.
  • Uncover and cook for an additional 3 minutes until some of the liquid has been reduced.
  • Stir in the cheese and serve warm.