In a large pot or Dutch oven over medium-high heat, warm the olive oil, then add the diced onion, minced garlic, and ground beef, cooking until the beef is browned and broken apart, about 3 minutes. Season with salt and pepper to taste and drain any surplus fat.

Incorporate the chicken broth, marinara sauce, diced tomatoes with green chilis, chili beans, chili powder, and cumin into the pot, stirring well. Adjust seasoning with more salt and pepper if necessary.

Bring the mixture to a boil, then add the elbow macaroni. Cover and reduce the heat to allow it to simmer for about 14 minutes until the pasta is cooked al dente, stirring occasionally to prevent sticking.

After cooking, take the pot off heat and gently mix in the shredded cheddar cheese and chopped parsley until everything is well blended.

Serve hot, topped with extra cheese and parsley if you prefer. Enjoy your tasty Chili Mac!