Chili mac is a retro dish as it sounds. Every spoonful offers tender noodles and spiced meat and beans (if using beans) in a rich tomato sauce. I prefer mine without beans but you can add them if you want with the tomatoes, broth and macaroni.

Serves 4 to 6

EQUIPMENT
Chefs Pan
Cutting board
Measuring Spoons
Can opener
Cheese grater
Wooden spoon or spatula

INGREDIENTS
1 Tbsp Vegetable Oil
1 Medium Yellow Onion, diced
1/2 Green Bell Pepper, seeded and diced
2 Tsp Kosher Salt
8 oz Lean Ground Beef (no more than 10% fat)
2 Cloves Garlic , minced
2 Tsp Chili Powder
1 Tsp Ground Cumin
1/2 Tsp Dried Oregano
1/2 Tsp Freshly Ground Black Pepper
1 (28 ounce) can crushed or stewed tomatoes, roughly chopped with their liquid. (I just cut them with a sharp knife while they're still in the can)
1 1/2 Cups Chicken Broth
2 Cups Dried Large Elbow Macaroni
1 (15 ounce) Can Kidney or Pinto Beans, drained and rinsed (optional)

Since is custom cook has several steps I suggest that you chop and prepare all of your ingredients prior to starting the cook process.

FOR GARNISH
1 1/2 Cups Shredded Cheddar, Montery Jack or a combination
2 Medium Scallions, thinly sliced