Combine the chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper in a small bowl.

Heat the oil in a large pot (we use a 6-quart Dutch oven) over medium heat. Add the ground beef and sprinkle with the prepared seasoning mix. Stir well.

Arrange the beef in one layer and cook for 2-3 minutes. Stir well, arrange in one layer again and cook an additional 1-3 minutes until browned. Stir and break up any large pieces.

Still on medium heat add the onions, cook for 2 minutes. Stir frequently.

Next, add the garlic and tomato paste, cook for 1 minute. Stir often.

Add the beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaf, and dried chili peppers (if using) and stir.

Raise the heat to high, bring the liquid to a boil (about 5-6 minutes).

Then, lower the heat to medium-low, cover the pot and let the sauce simmer for 15 minutes to let the flavors develop and come together.

Raise the heat to medium, add the red beans to the pot, stir. Cover and cook for 15 minutes, stirring occasionally. Keep it at a simmer, raise or lower the heat as needed.

Finally, raise the heat to medium-high and bring the liquid to a boil. Add the macaroni to the pot while stirring. Then lower the heat to medium and cook uncovered for 15 minutes.

Keep it simmering, raise or lower the heat as need. Stir the macaroni often (especially in the beginning) because it sinks and will stick to the bottom of the pot.

Turn off the heat, cover the pot and let the chili mac sit for 5 minutes. Stir 2-3 times while it sits.

Taste and add salt if needed. As a reference we did not add extra to ours.

Use tongs to remove the bay leaf and chili peppers.

Serve with shredded cheese and sliced green onions or your favorite toppings.