1-First, heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing until they smell amazing and turn translucent.

2-Next, toss in the chopped red bell pepper and cook it until it’s soft, which adds a nice crunch and color to your dish.

3-Then, add the 500g of lean ground beef and brown it thoroughly, breaking it up as it cooks to mix with the veggies.

4-Once the beef is ready, stir in the 800g crushed canned tomatoes, 420g drained red kidney beans, 2 1/2 cups beef broth, 250g uncooked elbow macaroni, and the homemade chili powder mix.

5-Cover the pot and let it simmer for about 12 minutes, stirring occasionally, until the macaroni is al dente and everything blends together perfectly.

6-Turn off the heat, mix in half of the 2 cups shredded cheese until it melts into the mix, then top with the rest and let it sit for 2 minutes to get all gooey. Finally, garnish with 1/4 cup chopped coriander and serve it up hot.