In a large pot or Dutch oven, heat the olive oil over medium-high heat. You’ll know it’s hot enough when the oil shimmers. This step ensures that the ground beef sears nicely.
Add the ground beef and finely chopped onion to the pot. Cook for about 5 to 6 minutes, breaking up the meat with a spatula. Look for the meat to brown while the onions soften.
Stir in the minced garlic and continue cooking for another 2 to 3 minutes. You’re after that lovely garlic aroma, and the beef should be fully cooked by now. Make sure to drain any excess grease and discard it.
Next, add the petite diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, black pepper, beef broth, and the uncooked elbow macaroni. Stir well to combine all the ingredients.
Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 12 to 13 minutes. This allows the macaroni to absorb the flavors and become tender. Stir occasionally to prevent sticking.
After the pasta has cooked, uncover the pot and let it simmer for an additional 3 to 4 minutes. This helps thicken the sauce and enhance the flavors. You want a nice, rich consistency.
Finally, sprinkle the shredded cheddar cheese over the top of the pasta. Allow it to melt for a few moments before serving. The cheese adds a delicious creaminess that completes the dish beautifully.
Serve immediately, and enjoy your homemade Chili Mac with your favorite toppings like green onions or sour cream!
