I love, love, love finding a dish the whole family loves (and has seconds of). This was the perfect, hearty, warm fall meal! I found this recipe online and then made and few changes to it. I will point out that it turned out very thick, like chili which is what our family likes. If you want more of a soup, I recommend adding about 1.5 cups of water or chicken broth.
1 pound lean ground beef
1/2 onion, chopped
3 cloves of garlic, minced
4 1/2 cups of chicken broth
1 can petite diced tomatoes, undrained
1 can white kidney beans, undrained
1 can red kidney beans, undrained
1 1/2 teaspoons cumin
2 teaspoons of chili powder
Salt and pepper to taste
12 Oz elbow macaroni
1 1/2 cups shredded cheese (Monterey jack, cheddar, whatever suits your fancy)
Brown ground beef with the onion and garlic. Drain and return to pot. Add chicken broth, tomatoes, beans and seasonings. Bring to a boil. I highly recommend letting it simmer at this point (I let mine simmer for about an hour, covered) However, you can just skip the simmering and add your pasta now. If you simmer, bring it back up to a boil before adding pasta. Boil with pasta over medium to medium high heat, stirring frequently, until pasta is cooked. If it is too thick for your liking, you can add some water or chicken broth now. Add the cheese and stir until melted.
That's it! Feel free to garnish with a little extra cheese if you desire. Enjoy!