Dutch Oven Chili Mac
2 Tbs olive oil
1 1/2 pounds lean ground beef
1 large diced onion
5 cloves finely diced garlic
3 seeded and diced jalapeño peppers
1 Tbs chili powder
1 Tsp ground cumin
1 Tsp dried oregano
1 Tsp salt
1 14.5 Oz can diced tomatoes with chilies, undrained
1 15 Oz can red kidney beans, undrained
1 15 Oz can navy beans, undrained
2 cups chicken broth
2 cups elbow macaroni
1 cup Monterey Jack cheese
Chopped fresh parsley
Heat the olive oil in a 12 inch deep Dutch oven using medium bottom heat. Brown the ground beef and onions. Add the garlic, jalapeños, chili powder, cumin, oregano and salt. Cook for an additional one to two minutes.
Add the diced tomatoes, chicken broth and macaroni. Bring it to a boil. Reduce the heat, cover and simmer for 15 minutes stirring occasionally until the pasta is tender.
Stir in the cheese. Cover and cook for an additional 2 to 3 minutes until the cheese is fully melted. Garnish with the parsley. Serve and enjoy.