In a small bowl, combine the chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper.

In a big saucepan (we use a 6-quart Dutch oven), heat the oil over medium heat. Sprinkle the prepared spice mix over the ground meat. Stir well.

Cook the meat in a single layer for 2-3 minutes. Stir thoroughly, then place in a single layer and heat for another 1-3 minutes, or until browned. Break up any big bits with a spoon.

Cook the onions for 2 minutes on medium heat. Frequent stirring is required.

Cook for 1 minute after adding the garlic and tomato paste. Stir often.

Stir in the beef broth, tomato sauce, chopped tomatoes, Worcestershire sauce, bay leaf, and (if using) dry chili peppers.

Increase the heat to high and bring the liquid to a boil (5-6 minutes).

Reduce the heat to medium-low, cover the pot, and let the sauce simmer for 15 minutes to allow the flavors to develop and blend.

Raise the heat to medium and whisk in the red beans. Cook, covered, for 15 minutes, stirring periodically. Maintain a simmer and adjust the heat as required.

Finally, bring the liquid to a boil over medium-high heat. While stirring, add the macaroni to the saucepan. Reduce the heat to medium and cook for 15 minutes, uncovered.

Continue to simmer, adjusting the heat as needed. Stir the macaroni frequently (particularly at first) since it sinks and sticks to the bottom of the saucepan.

Turn off the heat, cover the saucepan, and set aside for 5 minutes. While it sits, stir it 2-3 times.

If necessary, season with salt. We did not add anything more to ours as a reference.

Remove the bay leaf and chile peppers with tongs.

Serve with shredded cheese, sliced green onions, or other desired toppings.