Place a large pot of salted water over high heat to bring up to a boil for the fusilli.
Place a large pot over medium-high heat and add two turns of the pan of EVOO, about 2 tablespoons. Add the ground beef and stir while breaking it up until browned, about 8-10 minutes. Add the onion, garlic, bell peppers and chili powder and season with salt and pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the crushed tomatoes, ketchup and mustard and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.