Prepare the Chili

1. Cook the Ground Meat: In a large pot, heat a little olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks.
2. Add the Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and soft.
3. Add the Tomatoes and Beans: Stir in the diced tomatoes, kidney beans, and tomato sauce. Mix everything together.
4. Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld together.

Cook the Macaroni

1. Cook the Pasta: In a separate pot, bring 4 cups of water to a boil. Add a pinch of salt and the elbow macaroni. Cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
2. Combine the Chili and Macaroni: Once the chili has simmered and the flavors have come together, add the cooked macaroni to the chili pot. Stir until the pasta is well coated with the chili sauce.

Assemble the Dish

1. Melt the Cheese: Sprinkle the shredded cheddar cheese on top of the chili and pasta mixture. Cover the pot with a lid for 3-4 minutes to allow the cheese to melt.
2. Serve: Spoon the Chili Mac into bowls, and top with a dollop of sour cream, a sprinkle of cilantro, and a few slices of jalapeños if desired.