Start by bringing a large pot of water to a boil. Season it generously with salt. Add the elbow macaroni and cook according to the package directions, but stop about 2 minutes before the suggested time.

Once cooked, drain the pasta through a colander and give it a quick rinse with cold water. Toss it with a drizzle of olive oil if not adding immediately to prevent sticking.

Preheat your oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven over medium-high heat, brown the ground beef.

Once browned, spoon out most of the excess fat, leaving a small amount for flavor.

Reduce heat to medium and add the diced onion. Cook until softened. Add minced garlic and cook for another minute.

Stir in the spices and cook for 60 seconds. Add tomatoes, tomato sauce, beans, and broth. Simmer for 8-10 minutes until thickened.

Remove from heat and add the cooked macaroni to the chili mixture, stirring gently to combine.

Transfer the mixture to a greased casserole dish if not using an oven-safe skillet. Sprinkle cheese on top.

Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 10-12 minutes until cheese is bubbly and golden brown.

Let the casserole rest for 5 minutes before serving. Top with sour cream, green onions, jalapenos, or cilantro if desired.