Rinse the pinto beans and place them in a large bowl with 2 cups of water. Cover and refrigerate for at least 8 hours.
Drain the beans and set aside.
Add the ground beef to a dutch oven over medium high heat. Cook the beef until no longer pink, breaking it up as it cooks, about 6 minutes. Drain any excess fat.
Add the onion, bell pepper, and jalapeno to the pan and cook, stirring occasionally, about 3 minutes.
Stir in the garlic and cook until fragrant, about 10 seconds.
Add the tomato paste, chili powder, cumin, oregano, 1 tsp salt, and 1/2 tsp pepper. Stir and cook for 1 minute.
Add the beef broth and pinto beans to the pan and bring to a boil.
Reduce heat to medium-low. Cover and simmer, stirring occasionally, until beans are tender, about 90 minutes.
Remove the lid and reduce the heat to low, simmer uncovered while the macaroni cooks.
Cook your macaroni in a separate pot according to package directions.
Drain the macaroni and stir it into the chili. Add the cheddar cheese and stir until melted. Season with salt and pepper to taste.
14 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment