Sauté the aromatics: Heat the olive oil in a large frying pan or deep skillet over a medium heat. Add the chopped onion and cook for 3-4 minutes until it turns translucent and smells sweet. Stir in the minced garlic and cook for another 30 seconds until fragrant — you'll notice the garlic scent fills the kitchen.

Brown the beef: Increase the heat to medium-high and add the beef mince. Break it up with a wooden spoon as it cooks. You're looking for the mince to turn a deep brown colour, with no pink remaining. This takes about 5-6 minutes. The sizzling sound will quieten as the moisture evaporates, and the meat will start to crisp slightly at the edges.

Add the vegetables and spices: Toss in the diced red bell pepper and stir for 2 minutes until it softens. Sprinkle over the smoked paprika, ground cumin, and dried oregano. Stir everything well so the spices coat the beef and peppers. You'll see the red from the paprika stain the meat, and the smell will become warm and smoky.

Build the sauce: Spoon in the tomato purée and stir for 1 minute — it will darken in colour as it cooks. Pour in the chopped tomatoes, the drained kidney beans, and the beef stock. Give everything a good stir, scraping the bottom of the pan to release any browned bits. The liquid should look deep red and smell rich.

Cook the macaroni: Bring the mixture to a gentle boil, then stir in the dried macaroni. Reduce the heat to a simmer, cover the pan with a lid, and let it cook for 10-12 minutes. Stir halfway through to prevent the pasta from sticking. The macaroni will absorb the liquid and swell, and the sauce will thicken to a glossy, velvety consistency. When a piece of pasta feels tender when pressed against the side of the pan, it's done.

Season and rest: Remove the pan from the heat. Taste the chili macaroni and adjust the seasoning with salt and black pepper. Let it sit uncovered for 2 minutes — the sauce will continue to thicken as it rests. You'll see steam rising and the surface will look slightly glossy.

Serve with cheese: Spoon generous portions into bowls and top with grated cheddar cheese. The cheese will melt from the residual heat, creating a creamy, golden layer over the top. Serve immediately.