By Chef Alli

Ingredients

• 1 Tbsp. good olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• ½ lb. lean ground beef
• 4 cups chicken or beef broth
• 14 oz. can diced tomatoes with juice
• 14 oz. can white kidney beans, drained and rinsed
• 14 oz. can kidney beans, drained and rinsed
• 1 ½ tsp. cumin
• 2 tsp. chili powder
• Kosher salt and freshly ground black pepper, to taste
• 1 cup uncooked elbow pasta
• 1 cup shredded sharp cheddar
• 2 Tbsp. chopped fresh Italian parsley

Instructions

Stove Top Method

In a large stockpot or Dutch oven over medium-high heat, add olive oil. When oil is hot, add garlic, onion and ground beef, cooking until beef is nicely browned and no pink remains, crumbling beef as it cooks; drain fat. Stir in broth, tomatoes, beans, cumin and chili powder; season to taste with salt and pepper. Bring mixture to a boil, then stir in pasta; reduce heat to low and simmer until pasta is tender, approximately 25–30 minutes, stirring often. Remove from heat and top with cheese and parsley; serve at once.

Pressure Cooker Method

Add oil to pressure cooker pot set on browning setting; when oil is hot, add garlic, onions and ground beef, cooking until beef is nicely browned and no pink remains, crumbling beef as it cooks; drain fat. Stir in broth, tomatoes, beans, cumin, chili powder and pasta; season to taste with salt and pepper. Cover pressure cooker, locking lid into place; choose high setting for five minutes. When timer goes off, use natural pressure release for five minutes, then a quick release to let remaining pressure escape. Remove lid, top with cheese and parsley and serve at once.