2 tbsp. olive oil or canola oil
1 ½ lb. g round beef (80% to 90% lean)
Salt and pepper
1 rounded tbsp. chili powder (I like Gebhart)
1 ½ tsp. ground coriander
1 ½ tsp. ground cumin
1 ½ tsp. smoked paprika
1 red or yellow onion, chopped
1 small red field pepper, bell pepper, or green Cubanelle pepper (or any mild, sweet pepper), chopped
1 large jalapeño chile or 2 serrano chiles, seeded and chopped
4 cloves garlic, chopped
1 can (about 15 oz.) red or black beans, drained
1 can (14.5 oz.) tomatoes with green chilies
1 cup beef or chicken stock
2 tbsp. Worcestershire sauce
1 lb. cavatappi (corkscrew pasta with lines) or elbows with lines
1 cup sour cream or Mexican crema
1 small lime, juiced (about 1 1/2 tbsp.)
1 cup each shredded cheddar and Monterey Jack, or about 2 cups shredded pepper Jack
Chopped scallions or fresh chives and pickled jalapeño slices (mild or hot), for topping
Bring a large pot of water to a boil for the pasta.
In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the beef and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season with salt and pepper. Stir in the chili powder, coriander, cumin, and paprika. Stir the seasoned beef until aromatic, a minute or two. Add the onion, field pepper, chile, and garlic. Stir until the vegetables soften, a few minutes more. Add the beans, tomatoes, stock, and Worcestershire. Reduce heat to a simmer. Let the chili cook, stirring occasionally, while the pasta boils.
Preheat the broiler.
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.
Stir the sour cream and lime juice into the chili. Mix in the pasta, adding the cooking water if the chili is too dry. Transfer to a 3-quart casserole dish. Top with the shredded cheeses. Broil the casserole until the cheeses melt and browns in spots, about 2 minutes. Top with scallions and pickled jalapeños.