Step 1

Drizzle olive oil in a 6 quart Dutch oven or similar heavy bottomed pot. Add ground beef cooking over medium high for 5-8 minutes until no pink remains.

Step 2

To the pot add onions and poblano or bell pepper, mix well. Cook for 5-8 minutes or just until the softened Add the garlic, cook for 30 seconds.

Step 3

Add chili seasoning, salt, garlic powder, onion powder, smoked paprika, lemon pepper, oregano and cumin stirring to combine. Next, add tomato paste, mix well to combine.

Step 4

Add crushed tomatoes, Rotel tomatoes, black beans, kidney beans, and beef stock or water. Stir to combine. Bring to a simmer, lower the heat to low, and simmer with lid slightly offset for 30 minutes, occasionally stirring to prevent sticking.

Step 5

Meanwhile, cook elbow macaroni in salted water per the package directions until al dente. Drain well.

Step 6

After the chili has cooked for 25-30 minutes add cooked macaroni to pot with half of the shredded cheese. Mix well. Simmer for 2-3 minutes on low.

Step 7

Remove from heat, sprinkle the top with the reserved 1 cup cheese and cover. Let stand for 5-10 minutes or just until the cheese has melted

Step 8

Serve hot garnished with jalapeno slices, sour cream or any of your favorite chili toppings.