Hearty Ground Beef and Macaroni Chili

Prepare the vegetables: Wash, peel, and finely chop 1 large yellow onion. Wash, core, and chop 1 medium green bell pepper. Peel and finely mince 3 cloves of garlic.

Heat 1 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and green bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for 1 minute until fragrant.

Add 2 lb ground beef to the pot. Season with 1 tsp salt and 1/2 tsp black pepper. Cook, breaking up the meat with a wooden spoon, for 8 to 10 minutes until the beef is completely browned and no pink remains.

Carefully drain any excess fat from the pot, leaving about 1 tbsp of drippings for flavor.

Stir in 2 tbsp chili powder and 1 tbsp ground cumin, coating the beef and vegetables. Cook for 1 minute to toast the spices and release their oils.

Pour in 29 oz canned fire roasted diced tomatoes (with their juices), 15 oz drained canned great northern beans, and 2 cups beef broth. Stir well to combine and scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil.

Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes to allow the flavors to deepen.

Stir in 1 cup uncooked elbow noodles. Cover and cook over medium-low heat for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the noodles are tender. Taste and season with additional salt and black pepper if desired.

Portion out exactly half of the cooked chili (approximately 4 cups, containing 1 lb of the cooked ground beef) into an airtight container. Let it cool slightly, then seal and refrigerate for Day 4 lunch.

Ladle the remaining half of the chili into two bowls and serve hot.