Description
A heartwarming one-pot dish combining creamy cheese, hearty pasta, and zesty chili for the ultimate comfort food experience.
Ingredients
Scale
- 8 oz dry elbow macaroni pasta
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 pound lean ground beef
- Spices: Ground cumin, dried oregano, cocoa powder, red chili powder, smoked paprika, and salt
- 7 oz crushed tomatoes
- 7 oz tomato puree
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 14 oz can red kidney beans, drained
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 jalapeño, cut into rounds
- 1 red chili pepper, cut into rounds
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add onions and sauté for about a minute.
- Add bell pepper and garlic, cooking for another minute until fragrant.
- Introduce the ground beef, cooking until browned and crumbly.
- Sprinkle in spices and mix well to combine.
- Add crushed tomatoes, tomato puree, beef broth, Worcestershire sauce, tomato paste, and beans. Bring to a gentle boil.
- Lower the heat and let it simmer for 10-15 minutes, stirring occasionally.
- Fold in the cooked pasta until coated in the sauce.
- Top with shredded cheese and broil for about 2 minutes until bubbly and golden.
- Garnish with jalapeños, red chili pepper rounds, and serve warm.
Notes
Customize with ground turkey or black beans, and consider adding other veggies for extra nutrition. This dish can be made in advance and reheated easily.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg