Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving
Hot sauce for serving
thinly sliced scallions for serving
chopped cilantro for serving
Directions
1
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
2
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
3
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
4
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.