Cut 1 onion in half, peel, and cut away ends. Slice into strips, then dice. Add to large bowl. 

Cut sides away from 1 red bell pepper. Slice into strips, then dice. Add to onions. 

Smash and peel 4 garlic cloves. Minceand add to peppers and onions. 

Heat 2 Tbsp olive oil in pot over medium-high heat. 

Add vegetables. Cook until softened, 5-7 minutes. 

Add 1 lb ground beef, 2 Tbsp chili powder, 2 tsp cumin, ¼ tsp black pepper, 2 tsp oregano, and 1 ½ tsp kosher salt. 

Break beef into small pieces with a wooden spoon. Cook until browned, about 5 minutes. 

Drain 1 (15 oz) can kidney beans in a colander, rinse, and add to pot. 

Add 1 ¾ cups beef broth and 1 (28 oz) can crushed tomatoes. Stir well. Bring chili to boil. 

Reduce heat to medium-low. Add 2 cups dried macaroni. Cook, stirring occasionally, until al dente, 12-15 minutes. 

Turn off heat. Add 1 cup shredded cheddar cheese. Stir until melted. 

Mince 4 green onions. Garnish chili mac with green onions and remaining cheese.