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In a large pot, heat some olive oil over medium heat.
Add diced red bell pepper, deseeded and diced jalapeño, and diced yellow onion. Sauté until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add lean ground beef to the pot. Break it apart and cook until browned and no longer pink.
Add chili powder, smoked paprika, cumin, coriander, oregano, salt (adjust to taste), black pepper, onion powder, and a pinch of cayenne powder to taste. Stir and cook for 1 minute to bloom the spices.
Pour in beef broth, then add light brown sugar, a can of fire-roasted diced tomatoes, a can of tomato sauce, and Worcestershire sauce. Bring to a simmer.
Stir in rinsed and drained kidney beans and uncooked elbow pasta.
Cover the pot and let it cook, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Once the pasta is cooked, stir in finely chopped cilantro and shredded cheddar cheese until melted.
Top it off with a dollop of sour cream, green onions, and a bit more cheddar cheese. Serve immediately and enjoy your delicious chili mac!