Classic American Chili Mac With Elbows
Photo by Christopher Baker
Cook the macaroni according to the package directions. Drain and reserve.
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.
Stir in the macaroni to warm and serve, garnished with shredded cheddar and sliced scallions, and with corn bread on the side.