One Pot Chili Mac

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Chili Mac

1 Tbsp olive oil
1 1/2 cups chopped yellow onion
1 cup chopped red bell pepper
1 lb 93% lean ground beef
1 Tbsp minced garlic (3 cloves)
4 tsp chili powder
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 (28 oz) can crushed tomatoes
1 (15 oz) can low-sodium chicken broth, plus 1/2 cup more to thin if desired
1 (4 oz) can diced green chilies (mild or hot depending on your preference)
8 oz. dry elbow macaroni (2 cups)
1 (15 oz) can dark red kidney beans, drained and rinsed
Salt and black pepper
1/2 cup half and half, or 1/3 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese, plus more for serving if desired
Sliced green onions, sour cream, diced tomatoes or cayenne pepper, (optional, for serving)

Heat olive oil in a large pot over medium-high heat.
Add onion and bell pepper and saute 5 minutes. Scoot mixture to one far side.
Crumble in beef in chunks, let sear about 3 minutes then break up and toss beef and peppers. Add in garlic and cook until beef is nearly cooked through, about 2 minutes.
Add chili powder, cumin, and smoked paprika and cook 1 minute.
Pour in crushed tomatoes, chicken broth and green chilies. Stir in macaroni and kidney beans. Season with salt and pepper to taste.
Bring to a simmer then reduce heat to low. Cook uncovered, stirring occasionally, until pasta is tender, about 12 to 15 minutes.
Off heat stir in half and half and cheese. Thin with more chicken broth if desired. Serve with desired toppings.