Ingredients

The following ingredients have 8 Servings
  • 1 pound lean ground beef
  • 1 cup of white onion (diced)
  • 1 tablespoon diced garlic
  • 1 540 ml can of petite diced tomatoes - if you can find the chili flavoured ones, they are the best
  • 1 15 oz can of kidney beans, rinsed and drained
  • 1/2 cup ketchup
  • 4 cups of beef broth
  • 1 tablespoon chili powder (or to taste)
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 3 cups of dry elbow macaroni (one 454 gram box)
  • 1 cup of Velveeta cheese (cubed)
  • 1-2 cups of shredded old cheddar cheese (optional)
  • green onions and parsley to top

Instruction

  • In a large lidded skillet OR large lidded pot, fry the ground beef and onion until the beef is no longer pink and the onions are soft and translucent.
  • Drain the fat then sautee the garlic for two minutes.
  • Stir in the tomatoes, beans, ketchup, broth and spices. You can also use 2 tbsp of my homemade chili mix instead.
  • Once those are incorporated, stir in the dry macaroni. Cover with a lid and simmer on low for 10 minutes, stirring every once in a while to make sure the macaroni doesn't stick.
  • Once the noodles are al dente and the liquid has mostly evaporated, remove from the heat and stir in the Velveeta. Cover again for 5 minutes to let the cheese melt.
  • Stir the now melted cheese throughout the pasta and serve topped with cheese, green onions or parsley.