Chili Mac Recipe

Instructions

1. 01

   In a Dutch Oven, over medium heat, add 1 Tablespoon avocado oil 1 large diced yellow onion and 1 large colored bell pepper (capsicum) seeded and chopped, let brown for about 5-7 minutes to soften the vegetables.

2. 02

   Add 1 pound ground beef (mince) to the pan. Break up the beef and brown until no longer any pink showing. Stir in 2 cloves garlic, peeled and minced and stir about 30 seconds to let the garlic bloom its flavors.

3. 03

   Drain and discard excess grease from the pan.

4. 04

   Stir in 15.5 ounce can, Chili Beans, 10 ounce can, fire-roasted diced tomatoes with juices, 12 ounce small dry pasta shells, 2 cups low-sodium beef broth, 1 cup water 1 teaspoon ground cumin, ½ - 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper. Bring to a boil.

5. 05

   Reduce heat to a low simmer. Cover the pot with a lid. Let it simmer for 12 to 15 minutes. The pasta and meat will be tender.

6. 06

   Taste for seasoning, if needed adjust any seasonings. Sprinkle with 1 cup cheddar cheese (shredded)

7. 07

   Serve with your favorite garnishes: sour cream, chopped roma tomatoes, and chopped fresh parsley or cilantro