Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), 80/20 blend, preferably
  • 1 medium onion, chopped (150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (150g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (8 ounce) can tomato sauce (227g)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon cumin (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon salt (2.5 ml), or to taste
  • ¼ teaspoon black pepper (1.25 ml), or to taste
  • Pinch of cayenne pepper for extra heat (optional)
  • 1 pound elbow macaroni (450g)
  • 4 tablespoons unsalted butter (56g)
  • 4 tablespoons all-purpose flour (30g)
  • 3 cups whole milk (710 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 8 ounces sharp cheddar cheese, shredded (225g)
  • 4 ounces Monterey Jack cheese, shredded (113g)
  • 2 ounces Pepper Jack cheese, shredded, for extra kick (optional)
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Diced avocado (optional)
  • Hot sauce (optional)

Instructions:

  1. Boil macaroni according to package directions until al dente. Drain and set aside.
  2. Brown ground beef in a large skillet. Drain off any excess fat. Add onion, garlic, and bell pepper and sauté until softened. Stir in beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened. Remove from heat and stir in salt, pepper, cheddar cheese, and Monterey Jack cheese until melted and smooth.
  4. Preheat oven to 350°F (175°C). Combine cooked macaroni, chili, and cheese sauce in a large bowl and mix well. Pour into a greased 9x13 inch baking dish. Top with additional shredded cheese, if desired. Bake for 15-20 minutes, or until heated through and bubbly. (Alternatively, skip the baking step and serve immediately.)
  5. Garnish with your favourite toppings (sour cream, green onions, avocado, hot sauce) and serve hot.