Chili mac

Serves 4

1	tablespoon vegetable oil
1	medium onion, chopped
3	cloves garlic, chopped
1	pound ground beef
8	ounces elbow macaroni
1	can (1 pound) crushed or chopped tomatoes
2	cups chicken stock
2	teaspoons chili powder
1	teaspoon ground cumin
1/2	teaspoon salt, or to taste
1	cup (about 4 ounces) shredded cheddar cheese or Mexican cheese blend
	Extra cheese (for serving)

1. In a large skillet over medium-high heat, heat the oil and when it is hot, cook the onion, stirring often, for 5 minutes or until lightly browned and softened. Add the garlic and cook for 1 minute more.

2. Add the ground beef and cook, stirring constantly, for 5 minutes or until browned and cooked through.

3. Add the macaroni, tomatoes, stock, chili powder, cumin, and salt. Stir well. Bring to a boil, lower the heat, and cover the pan. Simmer for 10 minutes, or until liquid is mostly absorbed and macaroni is tender but still has some bite.

4. Add the cheese and stir just until melted. Taste for seasoning and add more salt, if you like. Serve with extra cheese. -- KERI FISHER