Anti Inflammatory Easy Chili Mac

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 ½ cups elbow macaroni, dry

For serving

1 cup shredded cheddar cheese
2 tbsp fresh cilantro or flat-leaf parsley, chopped (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.

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