Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large (approx. 200g) yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound (450g) ground beef
  • 1 teaspoon (5 ml) minced garlic
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can pinto beans, rinsed and drained
  • 1 (8 ounce/225g) can tomato sauce
  • 1/4 cup (30g) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional)
  • 1 teaspoon (5 ml) salt, or to taste
  • 1/2 teaspoon (2.5 ml) black pepper, or to taste
  • 1 pound (450g) elbow macaroni pasta
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (700 ml) whole milk
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 4 cups (400g) shredded cheddar cheese

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper; sauté until softened. Add ground beef and garlic; cook, breaking up the meat, until browned. Drain any excess fat.
  2. Stir in diced tomatoes, kidney beans, pinto beans, tomato sauce, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally.
  3. While the chili simmers, cook the macaroni according to package directions until al dente. Drain and set aside.
  4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  5. Remove from heat and stir in salt, pepper, and shredded cheddar cheese until melted and smooth.
  6. Add the cooked macaroni to the cheese sauce and stir to coat. Pour the macaroni and cheese into the pot with the chili and stir to combine. Serve hot, topped with your favourite toppings.