Classic Chili Mac

In a large pot, cook the macaroni pasta according to package instructions until al dente. Drain and set aside.

In the same pot, heat a splash of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add the ground beef to the pot, breaking it apart with a spatula. Cook until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if necessary.

Stir in the chili powder, ground cumin, salt, and pepper. Mix well to combine and let cook for 1 minute to allow the spices to bloom.

Add the canned diced tomatoes (with juice), kidney beans, and beef broth to the pot. Stir to combine and bring to a simmer.

Once the chili is simmering, add the cooked macaroni to the pot. Stir to combine and let it cook for an additional 5 minutes to heat through.

If desired, top with shredded cheese and allow it to melt before serving.