Add the ground beef to a large pot, break it up into crumbles, and cook for 8-10 minutes or until browned completely.
Stir in the onions and peppers, occasionally stirring until the veggies are softened, this should take about 5 minutes. Add the garlic and cook until fragrant, 30 seconds.
Add the chili seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and tomato paste, and stir to combine. Cook for 1 minute.
Add the crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and water stir to combine. Bring to a simmer, lower the heat to low, and simmer for 30 minutes, occasionally stirring to make sure the bottom doesn’t burn.
Stir in the cooked elbow noodles. Stir in half of the cheese. Add the remaining cheese on top and cover. Take off the heat and let sit for 10 minutes to melt the cheese, and serve immediately.