Make the Chili:
Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the diced onions and cook for 5 minutes, until the beef is browned and onions are softened. Drain excess grease.
Add the bell peppers and minced garlic to the pot. Cook for about 4 minutes, until peppers are softened.
Stir in the chili seasoning and tomato paste, cooking for 1 minute.
Add the tomato sauce, diced tomatoes (with juices), and chicken broth. Stir to combine and bring to a boil.
Reduce heat to a gentle simmer, partially cover, and let the chili cook while you prepare the macaroni and cheese. Add the kidney beans in the last 10 minutes of cooking.
Make the Mac and Cheese:
Preheat your oven to 400°F (200°C).
Boil salted water for the macaroni and cook until al dente according to package instructions. Drain and set aside.
Melt the butter in a large pot or Dutch oven over medium heat. Once it starts to foam, whisk in the flour and cook, stirring continuously, for 2 minutes.
Gradually whisk in the heavy cream, followed by the milk, stirring constantly.
Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the mustard powder, onion powder, salt, pepper, and hot sauce.
Gradually stir in 1 ½ cups shredded cheddar cheese until the sauce is smooth and creamy.
Add the drained macaroni to the cheese sauce and stir to combine.
Combine the Chili and Macaroni:
Add the chili to the macaroni and cheese. Gently stir to combine. Adjust the ratio of chili to mac and cheese according to your preference.
Transfer the mixture to a casserole dish if not using an oven-safe pot.
Bake:
Top with 1 ½ cups shredded cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted.
Garnish with fresh parsley if desired and serve.
Prep Time: 15 minutes – Cook Time: 45 minutes – Total Time: 1 hour – Yield: 12 servings (around 12 cups)
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