Drizzle olive oil in a 6 quart Dutch oven or similar heavy bottomed pot. Add ground beef cooking over medium high for 5-8 minutes until no pink remains.
To the pot add onions and poblano or bell pepper, mix well. Cook for 5-8 minutes or just until the softened Add the garlic, cook for 30 seconds.
Add chili seasoning, salt, garlic powder, onion powder, smoked paprika, lemon pepper, oregano and cumin stirring to combine. Next, add tomato paste, mix well to combine.
Add crushed tomatoes, Rotel tomatoes, black beans, kidney beans, and beef stock or water. Stir to combine. Bring to a simmer, lower the heat to low, and simmer with lid slightly offset for 30 minutes, occasionally stirring to prevent sticking.
Meanwhile, cook elbow macaroni in salted water per the package directions until al dente. Drain well.
After the chili has cooked for 25-30 minutes add cooked macaroni to pot with half of the shredded cheese. Mix well. Simmer for 2-3 minutes on low.
Remove from heat, sprinkle the top with the reserved 1 cup cheese and cover. Let stand for 5-10 minutes or just until the cheese has melted.
Serve hot garnished with jalapeno slices, sour cream or any of your favorite chili toppings.