Step 1: Build the Flavor Base

• Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1 tablespoon of olive oil.
• Once the oil is shimmering, add the diced onion and cook, stirring occasionally, for 3-4 minutes until it begins to soften.
• Add the ground beef to the pot. Break it up with a wooden spoon and cook until it is browned all over, about 5-7 minutes.
• Drain off any excess grease from the pot.
• Add the minced garlic and cook for one more minute until fragrant, stirring constantly to prevent it from burning.

Step 2: Bloom the Spices

• To the pot with the browned beef and onions, add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional red pepper flakes.
• Stir the spices into the meat and cook for about 60 seconds. This step, known as “blooming,” toasts the spices and deepens their flavor significantly.

Step 3: Add Liquids and Beans

• Pour in the 4 cups of beef broth, the can of tomato sauce, and the can of diced tomatoes (with their juices).
• Use your spoon to scrape up any flavorful browned bits that are stuck to the bottom of the pot.
• Stir in the rinsed and drained kidney beans.
• Bring the entire mixture to a vigorous simmer.

Step 4: Cook the Pasta

• Once the liquid is simmering, add the 12 ounces of uncooked rigatoni pasta to the pot.
• Stir well to combine, ensuring the pasta is as submerged in the liquid as possible.
• Reduce the heat to medium-low, cover the pot with a lid, and let it simmer.
• Cook for 15-20 minutes, or until the pasta is tender to your liking (al dente). Stir the pot occasionally (every 5 minutes or so) to prevent the pasta from sticking to the bottom.

Step 5: The Cheesy Finish

• Once the pasta is cooked and most of the liquid has been absorbed, turn off the heat.
• Add 1 ½ cups of the shredded cheddar cheese to the pot.
• Stir gently until the cheese is completely melted and the sauce is thick, creamy, and glorious.
• Sprinkle the remaining ½ cup of cheese evenly over the top of the pasta.
• Place the lid back on the pot for 2-3 minutes to allow the cheese on top to melt into a beautiful, gooey blanket.

Step 6: Serve and Garnish

• Ladle the hot Chili Rigatoni into bowls.
• Top with your favorite chili garnishes like a dollop of sour cream, a sprinkle of fresh cilantro, and some sliced green onions. Serve immediately.