This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac. Heat 3 tbsp. olive oil and 3 tbsp. butter in a large pot over medium-high heat. Add 1 finely chopped medium yellow onion and 1 cored, seeded, and finely chopped medium green bell pepper and cook until softened, 8–10 minutes. Add 1 lb. ground beef, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. paprika, 1 tsp. crushed red pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, until lightly browned, 5–6 minutes. Add one 28-oz. can whole peeled tomatoes (with their juice), crushing them with your hands. Add two 15-oz. cans tomato sauce, 2 tsp. sugar, and 1⁄4 tsp. ground cinnamon and stir well. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce has thickened, 45–50 minutes. Meanwhile, bring a large pot of salted water to a boil. Add 1 lb. dried elbow macaroni; cook until soft, about 10 minutes. Drain macaroni and rinse with cold water. Transfer macaroni to pot of sauce; stir well. Season with salt and freshly ground black pepper to taste. Cook, stirring occasionally to meld the flavors, about 10 minutes more. Serves 6.