INGREDIENTS:
1 teaspoon olive oil or cooking oil
1 pound lean ground beef
1/2 medium-sized onion, diced
2 cloves garlic, minced
1/2 whole bell pepper, seeded and diced
1 tablespoon tomato paste
2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon oregano
1/4 teaspoon sea salt
1 can (14 1/2 ounces) fire roasted tomatoes with juice
1 32-ounce can black beans, drained and rinsed
4 cups beef broth
1 cup half and half or milk
16 ounces elbow macaroni, uncooked
3 cups cheddar cheese, shredded
INSTRUCTIONS: In a large pot or deep skillet with a lid add olive oil and ground beef. Cook over medium-high heat until beef is no longer pink. Stir in onion, garlic, bell pepper, tomato paste, chili powder, cumin, granulated garlic, smoked paprika, oregano, and sea salt, until onion starts to soften, and garlic becomes fragrant. Add fire roasted tomatoes with juice, canned black beans, beef broth, half and half or milk, and elbow macaroni. Stir until well combined. Bring to a simmer. Reduce heat to low, and cover. Cook for 14 minutes. Turn off heat, and stir in cheddar cheese until cheese is melted.