Step 1

Bring a large pot of salted water (2 tablespoons per gallon) to boil. Preheat oven to 375f.

Step 2

Heat a large pan to medium heat with the olive oil. Once hot add the ground chuck and cook until browned. Add the chili powder, cumin, garlic powder, oregano, salt,and cayenne and mix well. Cook for another 2 minutes then remove the meat with a slotted spoon to a plate.

Step 3

Add the bell pepper and onion to the pot and cook until soft (about 7 minutes). Add the garlic and cook until fragrant (about 2 minutes). Add the tomatoes, beef, beef stock, and beans, and bring to a simmer. Simmer for at least 10 minutes.

Step 4

At this time begin cooking the pasta until 2 minutes than fully cooked.

Step 5

Taste test the chili and season with salt and pepper if required. Add the pasta and 3 cups of the shredded cheese and stir to combine. Turn the burner off and pour the contents into an oiled baking dish. Top with the remaining cheese.

Step 6

Bake for 10 minutes then broil until browned and bubbly (about 2-3 more minutes). Watch carefully to prevent burning. Let the chili mac sit for 10 minutes before eating. Serve with cilantro, jalapeno peppers, and sour cream. Enjoy!