1-First, gather everything you need, like 1 tablespoon olive oil, 2 minced garlic cloves, and 500 grams lean ground beef, to make cooking smooth.

2-Heat the oil in a large pot over high heat and start by cooking the garlic and onion for about a minute. This sets the base for that rich flavor we all love in Chili Mac.

3-Next, add the chopped red capsicum and cook until the onion turns translucent, then mix in the ground beef and brown it while breaking it up.

4-Once that’s done, stir in 800 grams crushed canned tomatoes, 420 grams drained red kidney beans, 2 1/2 cups beef broth, and 250 grams uncooked elbow macaroni.

5-Don’t forget to add the homemade chili powder mix for that perfect kick.

6-Bring it all to a simmer and reduce the heat to medium, then cover and cook for 12 minutes until the pasta is al dente.

7-For a great tip, turn off the stove right then and stir in 1 cup of the shredded cheese to make it saucy.

8-Let it sit for 2 minutes so the cheese melts and the flavors blend.

9-Since this section is detailed, let’s break it down further. After the initial simmer, top with the remaining 1 cup shredded cheese and sprinkle 1/4 cup chopped cilantro before serving. If you’re looking for more ideas, check out our refreshing blueberry lemonade recipe to pair with this meal for a fun twist. It’s a great way to balance the savory with something light and fruity.

10-The whole process takes just 10 minutes to prep and 15 minutes to cook, totaling 25 minutes.

11-Aim for that saucy consistency by letting the pasta absorb the sauce during resting, and adjust spices like the 1/2 teaspoon cayenne to your taste.

12-For variations, try other meats like chicken or turkey as mentioned in the tips.