Classic American Chili Mac With Elbows

Ingredients

• 8 ounces elbow macaroni

• 2 medium yellow onions, chopped

• 3 garlic cloves, finely chopped

• 2 tablespoons extra-virgin olive oil

• 1 pound ground beef

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 3 15-ounce cans kidney beans, drained and rinsed

• 2 14 1/2-ounce cans diced tomatoes with chiles

• 6 cups low-sodium chicken broth

• Shredded cheddar, sliced scallions, and corn bread, for serving

Nutrition

Calories 720calories

Fat 24g (8 g saturated fat)

Cholesterol 55mg

Sodium 1230mg

Protein 42g

Carbohydrate 86g

Sugar 7g

Fiber 20g

Iron 8mg

Calcium 191mg

Directions

1. Cook the macaroni according to the package directions. Drain and reserve.

2. Meanwhile, cook the onions and garlic in the olive oil in a large pot over medium until the onions are softened, about 10 minutes. Add the ground beef, salt, and pepper and cook, stirring occasionally, until the meat is browned, about 8 minutes. Stir in the chili powder and ground cumin; cook 2 minutes more. Add the beans, canned tomatoes, and broth. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes.

3. Stir in the macaroni to warm and serve, garnished with shredded cheddar and sliced scallions, and with corn bread on the side.

Yields: Serves 6