1-First, heat the olive oil in a large pot over medium heat, then add the minced garlic, chopped onion, and diced red bell pepper. Sauté them until they soften and smell amazing, which takes about 3-5 minutes.

2-Next, add the lean ground beef to the pot and brown it thoroughly, breaking it up with a spoon until it’s no longer pink. This step builds a rich base for the chili.

3-Stir in the crushed canned tomatoes, drained red kidney beans, beef broth, uncooked elbow macaroni, and the homemade chili powder mix. Make sure everything is well combined for even cooking.

4-Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 15 minutes, stirring occasionally, until the macaroni is al dente. Turn off the heat just before it’s fully done so it can finish softening under the lid while the cheese melts in.

5-Finally, sprinkle the shredded cheese over the top, cover again for a minute to let it melt, and garnish with fresh coriander before serving. This trick helps the sauce soak into the pasta perfectly.