Instructions

• Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onion and cook 5 minutes, until the beef is browned and the onion softens. Drain excess grease.
• Add bell pepper and garlic; cook about 4 minutes. Stir in chili seasoning and tomato paste and cook 1 minute.
• Add tomato sauce, undrained tomatoes, and broth. Bring to a boil, reduce to a gentle bubble, partially cover, and simmer while making the macaroni. Add kidney beans during the last 10 minutes.
• Preheat the oven to 400°F. Boil salted water, cook macaroni until just al dente, and drain.
• Melt butter in a large oven-safe pot. Whisk in flour for 2 minutes, then gradually whisk in cream and milk. Bring to a boil, reduce to a simmer, add hot sauce and seasonings, then lower heat.
• Gradually stir in 1½ cups cheddar until smooth. Add macaroni and stir.
• Gently fold in the chili. Top with the remaining 1½ cups cheddar and bake uncovered 5 minutes, until melted. Garnish with parsley.