Chili Mac

1. Heat oil in pan over medium-high heat. Add onions and sauté until transparent, then add the jalapeños.
2. Add beef and garlic. Cook until the garlic is fragrant and the meat is browned, breaking up any big chunks. Stir in the dry spices/seasonings (ground cumin, ground coriander, ground Mexican oregano, knorr tomato boullion, red chili powder, smoked paprika) and salt. Mix through until beef is fully coated in the seasonings.
3. Add seasoned meat mixture to a crockpot. Set on high.
4. Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Allow ingredients to simmer until the chili thickens (about 25 minutes).
5. Add the dry pasta, evaporated milk, and cheese. Toss well to combine.
6. Simmer for another 25 minutes or until macaroni is al dente. DO NOT OVER COOK YOUR MAC! Once your Mac is cooked, turn off your slow cooker or set to warm.
7. Serve.
8. Garnish with sliced jalapeños and chopped cilantro (optional). Serve with sour cream and corn chips.