Mac and Chili

Ingredients

• 1 tbsp oil
• 1 lb (0.5 kg) lean ground beef
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, finely chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 can (14 oz / 398 mL) diced tomatoes
• 1 can (14 oz / 398 mL) kidney beans, rinsed and drained
• 1 can (7 1/2 oz / 213 mL) tomato sauce
• 2 cups frozen kernel corn
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cup elbow macaroni, cooked and drained
• 1 1/2 cups shredded cheddar cheese
• Shredded cheddar cheese, optional*

Directions

1. Heat oil in a Dutch oven over medium heat. Add beef, onion, green pepper and garlic. Cook, stirring to break up beef, until browned, about 7 - 10 minutes.
2. Drain off excess fat. Add chili powder and cumin; cook, stirring, for 1 minute.
3. Stir in tomatoes, beans, tomato sauce, corn, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes.
4. Stir in cooked macaroni and cook, covered, for 5 minutes. Remove from heat and stir in 1 1/2 cups cheese. Cover and let stand until cheese is melted.
5. Serve topped with additional cheese.