Cook first 4 ingredients in a Dutch oven over medium heat until meat is browned and vegetables are tender, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven; add broth and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Uncover and stir in macaroni. Cook, uncovered, 10 minutes or until macaroni is done, stirring often.
To serve, ladle chili into individual bowls, and top each serving with 1 tablespoon cheese.
Oxmoor House Cooking Light Collection
