▢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
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
▢1 1/4 tsp salt
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.