In a large pot, boil pasta until al dente.
Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chilli powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
Drain pasta. Add hot pasta to chilli pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped spring recipes.
Recipe courtesy of Rachael Ray