2 garlic cloves, crushed
1 onion, chopped
250 g lean minced beef
1 l chicken stock
1 400g tin of chopped tomatoes
1 400g tin o kidney beans, rinsed and drained
2 tsp hot chilli powder
2 tsp cumin
0 Salt and black pepper
300 g macaroni
100 g Cheddar, grated
1 Heat the oil in a large pot over a medium high heat. Add the garlic, onion and minced beef. Use a wooden spoon to break up the mince and cook for 3-5 minutes until browned.
2 Stir in the chicken stock, tomatoes, beans, chilli powder and cumin, and season well. Bring to a boil, then stir in the pasta.
3 Reduce the heat to a simmer, cover and cook for 12-14 minutes until the pasta is cooked.
4 Remove from the heat. Sprinkle the cheese over the top and replace the cover for about two minutes, until the cheese has melted.
5 Serve immediately, garnished with coriander, if desired.