Step 1

Warm the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until it's soft. Add the garlic and chopped pepper. Cook until fragrant.

Step 2

Add the ground beef and cook until it's browned, breaking it up with a wooden spoon. Add the chili powder, cumin, and paprika. Cook for 1-2 minutes, stirring constantly.

Step 3

Mix in the crushed tomatoes, tomato sauce, kidney beans, beef broth, and uncooked elbow macaroni. Bring the liquid to a simmer, cover the pot, and reduce the heat to medium-low. Cook for 10-12 minutes, stirring occasionally.

Step 4

When the sauce has thickened and the pasta is cooked, take the pot off the heat. Add the chilies, if using, and the shredded cheeses in small handfuls, stirring well between each addition until melted.

Step 5

Season with salt and pepper and serve with extra shredded cheese and sour cream if desired. Enjoy!