Ingredients:
1 tablespoon olive oil
1 pound minced meat
1 large onion chopped
3 cloves garlic, minced
pinch of cayenne pepper
1 teaspoon cumin powder
1 tablespoon chili powder
1 teaspoon pepper
1 teaspoon salt
1 can black beans, drain & rinse
1 can red kidney beans, drain & rinse
26 ounces chopped tomatoes (1 can)
4 cups chicken broth
10 ounces of uncooked pasta
2 cups shredded cheese
2 tsp chop parsley
1. In a large saucepan, heat olive oil over medium-high heat. Add the minced meat and cook until the pink color disappears.
2. Stirring in onion & garlic & cooking for 3 min
3. Add chili, cumin, chili powder, salt and pepper and mix. Add black beans, kidney beans, tomatoes, chicken broth, and elbow macaroni. Stir everything until it boils. Reduce the heat to a simmer, cover the pot and simmer for 9 to 12 minutes or until the pasta is tender.
4. Add a cup of shredded cheese and sprinkle the rest of the cheddar cheese on top. Cover the bowl for one minute until the cheese melts.
5. Garnish with fresh parsley and serve.
Enjoy !