Ingredients
- 1 teaspoon olive oil
- 1 1/2 pounds lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- 8 ounces whole-grain elbow macaroni
- Cheddar cheese shredded, for serving
- White onion diced, for serving
- Plain Greek yogurt for serving
Instructions
- Heat a large pot on medium heat, and add the olive oil. Add ground beef and cook, breaking it up with your cooking spoon, until browned. Drain any excess fat.
- Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until fragrant and a fond starts to develop on the bottom of the pan.
- Deglaze with tomato sauce, tomato paste, apple cider vinegar, and brown sugar, stirring well and scraping up any burnt bits from the bottom. Lower heat and simmer for 15 minutes.
- While the chili simmers, bring a medium pot of water to a boil, then cook the macaroni according to the package instructions until al dente. Drain well.
- Combine the cooked macaroni with the chili mixture. Stir until well mixed and the pasta is cooked to your liking.
- Serve the chili mac hot, topped with shredded cheddar cheese, diced onion, and a dollop of plain Greek yogurt.