Sauté the Aromatics and Brown the Beef: Heat the olive oil in a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s beautifully browned all over, losing its pink colour and releasing a savoury aroma. This should take about 5-7 minutes. Drain any excess fat from the pan. Then, add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5-8 minutes until the onions soften and become translucent, and the peppers are slightly tender-crisp. You'll hear a gentle sizzle as they cook.

Infuse with Spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until the spices become wonderfully fragrant and slightly toasted. The kitchen will begin to fill with a rich, inviting scent, indicating the flavours are really developing.

Build the Chili Base: Pour in the can of chopped tomatoes and the rinsed, drained kidney beans. Stir everything together well, scraping up any browned bits from the bottom of the pan to incorporate all that delicious flavour. Bring the mixture to a gentle simmer, letting it bubble for 5 minutes to allow the tomato base to deepen and thicken slightly.

Add Pasta and Stock: Pour in the beef stock and add the dry elbow macaroni. Stir thoroughly to ensure the pasta is fully submerged in the liquid. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover the pan, and let it simmer gently.

Cook the Pasta: Continue to simmer for 12-15 minutes, or until the macaroni is al dente and most of the liquid has been absorbed. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pan and ensure even cooking. The pasta will swell and soften, and the sauce will thicken around it, creating a creamy, cohesive texture.

Finish with Cheese and Serve: Once the pasta is cooked and the sauce is thick, remove the pan from the heat. Stir in about two-thirds of the grated cheddar cheese until it's melted and fully incorporated, making the chili mac wonderfully gooey and rich. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with the remaining grated cheddar cheese and a sprinkle of fresh chopped coriander, if desired.