Ground beef gets browned until deeply savory, then simmered with diced onion, bell pepper, and a hearty blend of chili powder, cumin, smoked paprika, and oregano until the whole pot smells like a chili joint on a Sunday afternoon. Diced tomatoes, tomato sauce, beef broth, and kidney beans build a thick, spoon-coating base, and the pasta cooks right in that broth, soaking up every bit of flavor as it softens. It's the kind of dinner that goes from stovetop to bowl in one pot, with barely any cleanup and maximum comfort-food payoff. A melty scatter of cheddar, a sprinkle of green onion, and a dollop of sour cream finish it off perfectly. This one-pot classic fits neatly into a gluten free routine and still delivers that rich, hearty, everybody-goes-back-for-seconds kind of meal.
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Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Tilt the pot and spoon off all but about 1 tbsp of the rendered fat.
Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
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