Step 1.

In a large Dutch oven over high heat, add the extra virgin olive oil.

Step 2.

Add the onion and sauté until translucent, approximately 2-3 minutes.

Step 3.

Add the ground beef and break into crumbles using a wooden spoon or spatula. Cook until brown.

Step 4.

Add the garlic and sauté for 30 seconds.

Step 5.

Add the chipotle powder, cumin, oregano, salt and black pepper and sauté for 30 seconds.

Step 6.

Add the beef broth, fire-roasted tomatoes, kidney beans and cannellini beans. Stir to combine.

Step 7.

Bring to a boil and add the Elbow pasta.

Step 8.

Cook Elbow pasta until al dente, stirring every few minutes.

Step 9.

Once the pasta is cooked through, add the cheddar cheese and Pepper Jack cheese and stir until melted, approximately 2 minutes.

Step 10.

Remove from heat.