Sauté the onion

• Heat the olive oil in a large pot over medium heat.
• Add the diced onion and sauté with salt, pepper and red pepper flakes until softened.

Brown the beef

• Create a space in the center of the pot, adding a bit more olive oil if needed, then add the ground beef.
• Let it sear and develop a golden crust before flipping, then season with salt and pepper.
• Break it apart with a spoon and cook until browned and fully cooked through, draining any excess fat if desired.

Caramelize the tomato paste

• Create a space in the pot and add the tomato paste.
• Let it sit undisturbed for a couple of minutes to caramelize, then stir and cook to deepen the flavor.

Add garlic, beans and broth

• Stir in the minced garlic.
• Pour in the Chili Magic beans and the beef broth, then bring to a simmer.

Simmer the pasta

• Add the pasta shells to the pot and stir to combine.
• Let the mixture simmer, stirring occasionally, until the pasta is cooked al dente, adding a little more beef broth if it becomes too thick.

Make it creamy

• Turn off the heat.
• Stir in the cream and shredded cheddar cheese, mixing until the cheese is melted and the dish becomes creamy.

Serve

• Serve immediately, garnished with fresh chives.