Categories: Pasta
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 red capsicum / bell pepper , chopped
- 500 g / 1 lb beef mince (ground beef), I use lean
- 800 g / 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)
- 250 g / 0.5 lb elbow macaroni pasta (elbow pasta), uncooked
- 2 cups / 200g shredded cheese (cheddar, Monterey Jack, tasty cheese)
- Coriander / cilantro finely chopped , for garnish
- Spices (Homemade Chili Powder):
- 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
- 3/4 tsp salt
Directions
- 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 10 – 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side.
- 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.
- Sprinkle with coriander, if desired, and serve immediately.