Ingredients
8ozdry weight elbowor macaroni pasta, cooked to al dente and drained
1tbspolive oil
1largeyellow oniondiced
½greenpeppercapsicum, seeded and diced
4garlic clovesminced, or 1 tablespoon minced garlic
1lblean ground beef
1tbspcuminground
1tbspred chili powderor cayenne, adjust to tastes
½tspsmoked paprikaor sweet paprika
½tspsalt
7oztomatoescrushed
7oztomato puree
1cupbeef brothor chicken
1tbsptomato paste
14ozred kidney beansdrained
7ozblack beansdrained
1cupCheddar Cheeseor Monterey Jack, shredded
1cupmozzarella cheeseshredded
Preparation
Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum) and garlic, sautéing for 1 minute until the garlic is fragrant.
Add beef and cook until browned, breaking up any big chunks with the end of a wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer for about 10 minutes while stirring occasionally, until the chili thickens.
Preheat oven broiler (or grill) on medium heat.
Add the cooked pasta and toss well to combine. Top with cheese, transfer to oven and broil for 2 minutes, or until cheese is bubbling and melted.
Garnish with sliced jalapeños and chopped cilantro (optional). Serve with sour cream.
