Ingredients
1 tbsp. olive oil
1 onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 tsp. chili powder
1 tbsp. ground cumin
1 tbsp. cayenne
2 lb. ground beef
2 28-oz. cans crushed tomatoes
1 (15 oz.) kidney beans, drained and rinsed
2 c. beef broth
kosher salt
Freshly ground black pepper
8 oz. small pasta, such as macaroni or fusilli
1 1/2 c. shredded Cheddar
1 1/2 c. shredded Monterey Jack cheese
1/4 c. Scallions, for garnish
Preparation
Step 1Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili powder, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.Step 2Transfer beef mixture to slow cooker along with tomatoes, kidney beans and beef broth, and season generously with salt and pepper. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours.Step 3When ready, stir in dry pasta and cook on high for 15 minutes more. When pasta is tender stir in cheeses until evenly distributed and melted. Garnish with scallions and serve.
