Wrap yourself in warmth with a bowl of chili mac 'n cheese tonight!

INGREDIENTS:

• 1 tbsp. oil
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 (15-oz.) can diced tomatoes
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 tbsp. chili powder
• 2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 3 c. Beef stock
• 12 oz. pasta, such as macaroni or shells
• 2 c. shredded cheddar
• Freshly chopped cilantro for garnish

DIRECTIONS:

1. In a large pot over medium heat, heat oil.
2. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute.
3. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
4. Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, beef stock, and pasta and bring to a simmer.
5. Simmer until pasta is al dente, 14 to 15 minutes.
6. Remove from heat and stir in cheddar until just melted.
7. Garnish with cilantro and serve.