Smoky Chili Mac with Cheddar and Scallions

5-quart Farberware Smart Control Dutch oven

1 tablespoon olive oil

4 garlic cloves, minced

1 large onion, chopped

1 medium red bell pepper, finely chopped

1 jalapeño pepper, finely chopped

8 ounces lean ground beef

8 ounces bulk sweet Italian sausage

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

4 cups low sodium chicken broth

1 (14.5-ounce) can fire roasted diced tomatoes

1 (15.5-ounce) can reduced sodium red kidney beans, drained and rinsed

8 ounces elbow macaroni

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup shredded sharp cheddar cheese

2 scallions, thinly sliced

1. Heat the oil in a 5-quart Farberware Smart Control Dutch oven over medium-high heat. Add the garlic, onion, bell pepper, jalapeño pepper and a pinch of salt; cook, stirring occasionally, until slightly softened, 4-5 minutes.

2. Add the beef and sausage and cook, breaking into smaller pieces, until no longer pink, 3-4 minutes.

3. Stir in another pinch of salt, the chili powder, paprika, black pepper, and cumin; cook 2 minutes. Add the broth, tomatoes and beans; bring to a boil and add the macaroni. Return to a simmer, reduce the heat to medium and cook until the pasta is cooked through, about 8 minutes. The Smart Control steam vent will help stop everything

from bubbling over.

4. Remove from the heat and season with salt and pepper. Sprinkle the top with the cheese, cover and let stand 2-3 minutes to allow to melt. Top with the scallions and serve.