1-Gathering and Prepping: First, heat 1 tablespoon of olive oil in a large pot over high heat. This sets the stage for all the flavors to shine. Sauté 2 minced garlic cloves and 1 finely chopped onion for about 1 minute until they’re fragrant and starting to soften.

2-Cooking the Base: Next, add 1 chopped red bell pepper and cook until the onion becomes translucent, which takes just a couple of minutes. Then, toss in 500 grams of lean ground beef and brown it while breaking it up with a spoon. This step builds that hearty meaty foundation everyone loves.

3-Simmering and Combining: Stir in 800 grams of crushed canned tomatoes, one 420-gram can of drained red kidney beans, 2 1/2 cups of beef broth, 250 grams of uncooked elbow macaroni pasta, and the homemade spice mix including 2 teaspoons paprika powder, 2 teaspoons cumin powder, and the rest of the spices. Bring everything to a simmer, then reduce the heat to medium, cover, and cook for 12 minutes or until the macaroni is al dente. For a gluten-free twist, remember to cook the pasta separately to avoid it getting mushy.

4-Finishing Touches: Turn off the heat and keep the pot covered while you stir in half of the 2 cups of shredded cheese. The sauce should stay slightly saucy at this point, allowing the pasta to absorb those rich flavors. Top with the remaining cheese, cover again, and let it sit for about 2 minutes until the cheese melts and the sauce thickens. Finally, garnish with 1/4 cup of finely chopped coriander and serve immediately for the best experience.