One Pot Chili Mac and Cheese

This is the perfect warming, comforting family meal combining two favorites from the food blog, “Damn Delicious”

1 tbsp olive oil
2 cloves garlic, minced
1 onion, diced
8 oz ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 tsp chili powder
1 1/2 tsp cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbows pasta
1 cup shredded cheddar cheese
2 tbsp chopped fresh parsley leaves

Heat the olive oil in a large skillet or Dutch oven over medium high heat.
Add the garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in the chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.
Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese, stir and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.