Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (approx. 150g)
  • 1 pound ground beef (450g)
  • 1 green bell pepper, chopped (about 1 cup) (approx. 150g)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 (8 ounce) can tomato sauce (225g)
  • 1 packet chili seasoning (approx. 1-1.25 ounces or 30-35g)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (adjust to taste) (1.25 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1 cup beef broth (240 ml)
  • 1 pound elbow macaroni (450g)
  • 2 cups milk (480 ml)
  • 4 tablespoons unsalted butter (60g)
  • 4 tablespoons all-purpose flour (30g)
  • 2 cups shredded cheddar cheese (about 8 ounces) (approx. 225g)
  • 1 cup shredded Monterey Jack cheese (about 4 ounces) (approx. 110g)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in kidney beans, pinto beans, diced tomatoes, tomato sauce, chili seasoning, cumin, smoked paprika, cayenne pepper, salt, pepper, and beef broth. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
  5. Stir in the elbow macaroni. Bring the mixture back to a simmer.
  6. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the macaroni is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  7. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
  8. Remove the cheese sauce from the heat and stir in the cheddar and Monterey Jack cheese until melted and smooth.
  9. Pour the cheese sauce over the chili macaroni and stir to combine. Serve immediately.