Sauté the aromatics

• Heat the olive oil in a large pot over high heat.
• Add the garlic and onion and cook for 1 minute.
• Add the bell pepper and cook until the onions are soft.

Brown the beef

• Add the ground beef, breaking it up, and cook until browned.

Simmer the chili mac

• Stir in the crushed tomatoes, kidney beans, broth, macaroni and spice mix.
• Bring to a simmer, reduce to medium, cover and cook until the pasta is al dente.

Add the cheese

• Turn off the heat and stir in half the cheese.
• Adjust the seasoning.

Melt the topping

• Top with the remaining cheese, cover and let it melt.

Garnish and serve

• Garnish with cilantro and serve hot.