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Heat a medium pan over medium heat.
Add 1 tsp olive oil.
Add ½ red bell pepper and 1 lb lean ground beef.
Season with 2 tsp chili powder, 1 tsp salt, 1 tsp paprika, 1 tsp oregano, 1 tsp cumin, 1 tsp coriander, and ¼ tsp black pepper.
Cook until beef is browned.
Add ½ can (1 cup) diced tomatoes, ½ can (1 cup) tomato sauce, 1 cup drained chili beans, 1 tsp minced garlic or garlic paste, and ½ tbsp brown sugar.
Pour in 2 cups beef stock and add 1.5 cups macaroni.
Reduce heat to low-medium, cover and cook for 12-15 minutes until macaroni is al dente.
Mix in ½ cup reduced fat cheddar cheese.