1-First, gather and prep your ingredients like chopping the onion, mincing the garlic, and draining the pinto beans to keep things smooth.

2-In a large skillet over medium heat, heat the 2 tablespoons of olive oil and cook the 1 pound of ground beef until browned and fully cooked, which takes about 5-7 minutes. This step builds a solid base for all those tasty flavors.

3-Next, add the 1 small diced yellow onion and 3 minced garlic cloves to the skillet, sautéing for 3-4 minutes until they’re soft and fragrant. Stir in the 2 tablespoons of chili powder, 2 teaspoons of ground cumin, kosher salt, and black pepper to taste for that perfect seasoning blend. Then, pour in the 3 cups of beef broth and one 8-ounce can of tomato sauce, along with the one 15-ounce can of drained pinto beans, and let it simmer gently for about 10 minutes to blend everything together.

4-Meanwhile, cook the 12 ounces of large elbow macaroni in salted boiling water according to the package instructions until it’s al dente, roughly 8-10 minutes, then drain it well. Combine the cooked pasta with the chili mixture in the skillet, stirring to coat the noodles evenly. Finally, sprinkle on the 1 1/2 cups of grated cheddar and 1 cup of grated pepper jack cheese, cover the skillet for 2-3 minutes until the cheese melts, then garnish with fresh cilantro if you like.

5-Serve it hot, with optional hot sauce and sour cream on the side for extra kick. Feel free to tweak the seasoning or ingredients at each step to match your family’s tastes, like making it milder for kids.