Place a pot over medium heat and add 2 tbsp of oil. Once hot, add the diced onions and cook for 3 minutes. Add the garlic and bell pepper. Cook for 2 minutes. Add the ground beef and immediately break down the beef as much as you can. Cook for 5 minutes or until the beef has browned.

Add all the spices and stir to combine. Add the tomatoes and beans. If it seems dry, add 1/2 cup of water. Stir to combine and bring the mixture to a boil over high heat. Bring it back down to a simmer and let it cook another hour. Stir occasionally to prevent the bottom from burning. Season with salt and pepper.

Bring a large pot of water to a boil over high heat. Season generously with salt. Add the dried pasta and cook until al dente (I cooked mine a bit more to resemble a prepacked meal). Drain.

Place a saucepan over medium heat. Once hot, add the butter and heat until melted. Combine the flour and dry mustard and add it to the melted butter. Stir to combine. Cook for 1 minute. Slowly stream in the milk and cream. Whisk vigorously to prevent any lumps. Cook for a few minutes until the mixture thickens and starts to bubble, about 5 minutes. Add the cheese and stir until melted and well combined. Season with salt and pepper. Add the pinch of cayenne and nutmeg.

Combine the chili and mac and cheese together. You might want to vary the amount of chili depending on taste.