– 1 pound ground beef – 1 small sweet onion small diced – 1 small green bell pepper small diced – 3 cloves garlic minced – 1.25 ounce chili seasoning packet – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon smoked paprika – 3/4 teaspoon ground cumin – 1/2 teaspoon kosher salt – 1/2 teaspoon black pepper – 6 ounces tomato paste – 28 ounces crushed tomatoe – 10 ounces diced tomatoes with green chiles undrained – 15 ounces black beans drained and rinsed – 15 ounces red kidney beans drained and rinsed – ½ cup water – 8 ounces elbow noodles cooked al dente – 4 ounces shredded sharp cheddar cheese – 4 ounces shredded Monterey Jack cheese
Dutch oven over medium-high heat. After heating, crumble the ground beef and brown it for 8–10 minutes, stirring regularly, until it is no longer pink.
1-pound ground beef Add the onions and bell peppers and simmer, stirring periodically, for 8–10 minutes to soften. Add garlic and sauté 30 seconds until fragrant.
1 small sweet onion, 1 green bell pepper, 3 garlic cloves Stir in chilli seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Cook 1 minute.
1.25-ounce chilli seasoning packet, 1 teaspoon garlic, 1 teaspoon onion, 1 teaspoon smoked paprika, 3/4 teaspoon powdered cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper Add tomato paste and mix well.
6 ounces tomato paste Stir in crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and water.
Simmer on low for 30 minutes, stirring occasionally to avoid burning.
1/2 cup water, 28 ounces crushed tomatoes, 10 ounces diced tomatoes with green chiles, 15 ounces black beans, 15 ounces red kidney beans Add cooked elbow noodles. Mix in half the cheese.
8-ounce elbow noodles, 4-ounces shredded sharp cheddar, 4-ounces Monterey Jack. Top with remaining cheese and cover. Remove from fire, let cheese melt for 10 minutes, and serve immediately.