In a dutch oven, over medium heat, heat oil. Saute onions and peppers until onions are translucent. Add garlic and saute another minute.
Add ground beef, breaking up with a wooden spoon, and cook until brown.
Add the all-purpose seasoning, chili powder and cumin. Stir to combine, and cook for another 2 minutes.
Turn heat up to medium-high and add tomatoes, tomato sauce, kidney beans, and beef stock. Cook for 30 - 45 minutes to combine the flavors.
Add pasta, stir and reduce heat to medium. Cook for 15 - 20 minutes, stirring occasionally, until pasta is al dente.
When the sauce thickens and pasta is cooked, remove from heat. Stir in grated cheese slowly until melted.
Adjust seasoning and serve with additional shredded cheese and sour cream, if desired. Corn bread or saltine crackers may be served with the chili.