In a large skillet on medium-high heat, heat the olive oil. Once your olive oil is hot, add your onions, both peppers, and saute for about 3 minutes.

Add both of your meats to the pan with your veggies. Cook until the meat is no longer raw, season with salt and pepper,  and then turn down the burner on warm. Continue to stir so your meat doesn’t burn.

Fill a pot with water for your macaroni noodles and bring your water to a boil. Cook the noodles until al dente (partially cooked).

Once your noodles are done, drain the water and place noodles back in the pot. Reserve one cup of water from the cooked macaroni and pour it back into the pot with the drained pasta. Don’t put your noodles back on the burner just yet. In fact, I wouldn’t return the pot back to the same burner because you want to allow your dish to simmer on warm. Therefore, use a different burner that has not been used yet.

In the pot with ground meat, add the tomato sauce, beans, diced tomatoes, chili packet, red pepper flakes, water and salt and pepper to taste. 

Turn the heat of the stove down to low. Cover with lid and allow to cook fo 20-25 minutes while stirring occasionally.

When you are ready to eat, top off with some finely shredded cheese. If you want, you can even add a dollop of sour cream!