Set a large sauté pan over medium heat. Add the ground beef and chorizo. Brown the meat and break it into small pieces with a wooden spoon. Then push the ground meat to the edges of the pan and add the chopped onion, bell pepper, and garlic. Sauté another 3-5 minutes to soften.
Pour the ground meat mixture into the crock of a large oval slow cooker. Add the chicken broth, 1 1/2 cups water, drained beans, diced tomatoes, green chiles, chili powder, cumin, 2 teaspoons salt and 1/2 teaspoon cracked pepper. Stir to combine.
Cover and slow cook for at least 2 hours on high. However, you could leave the mixture on low for up to 10 hours.
When it's close to dinner time, add the dried macaroni noodles and stir. Then cover and slow cook on high for another 30-45 minutes. Once the pasta is soft, stir in the shredded cheese and cilantro. Serve warm, with additional cheese and cilantro if desired.
Gluten Free? You can use GF macaroni noodles if needed. Just note, they do disintegrate over time, so serve the Mac and Cheese Chili as soon as the noodles are soft.