Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive oil
  • 2 garlic cloves (, minced)
  • 1 onion (, finely chopped)
  • 1 red capsicum / bell pepper (, chopped)
  • 500g / 1 lb ground beef (mince) (, I use lean)
  • 800g / 28 oz crushed canned tomato
  • 420g / 14 oz can red kidney beans (, drained)
  • 2 1/2 cups (625 ml) beef broth ((chicken broth also ok))
  • 250g / 8 oz elbow macaroni pasta ((elbow pasta), uncooked)
  • 2 cups (200g) shredded cheese ((cheddar, Monterey Jack, tasty cheese))
  • 1/4 cup coriander / cilantro ( finely chopped, for garnish)
  • 1 tsp cayenne pepper ( or pure chilli powder (adjust spiciness to taste) (Note 1))
  • 2 tsp paprika powder
  • 2 tsp cumin powder
  • 1 1/2 tsp onion powder ((can sub garlic powder))
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 1/4 tsp salt

Instruction

  • Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
  • Add beef and cook, breaking it up as you go.
  • Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
  • Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
  • Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
  • Sprinkle with coriander, if desired, and serve immediately.