Chili with Pasta and Cheddar

Serves 6 to 8

4 tablespoons olive oil, divided
1 pound ground beef
1 yellow onion, diced
2 stalks celery, diced
2 large carrots, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 28-ounce can diced tomatoes
1 14-ounce can tomato sauce
2 tablespoons chili powder, divided
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 bay leaf
Kosher salt
Freshly-cracked black pepper
1/2 cup fresh cilantro, minced
1 16-ounce can red kidney beans
2 cups frozen corn kernels

To serve:
Aged sharp Wisconsin cheddar cheese, shredded
1 pound fusilli pasta

In a heavy-bottomed stock pot or Dutch oven, heat 2 tablespoons of the olive oil. Add the ground beef and season with salt and pepper. Stir often to break up the meat and cook until the meat is browned and cooked through, about 8 minutes. Scoop out the beef with a slotted spoon and transfer to a bowl.

Heat another 2 tablespoons of olive oil in the same stock pot. Add in chopped onions and cook 10 minutes until translucent. Add in celery and carrots, season with salt and pepper to taste, and cook another 5 minutes. Add in peppers and cook another 10 minutes, stirring occasionally.

Stir in tomatoes, tomato sauce, 1 1/2 tablespoons chili powder, cumin, coriander, cayenne pepper, and bay leaf, then return the browned meat to the pot. Bring to a boil, then turn down heat to a simmer, cover, and cook for 2 hours.

Stir in cilantro, corn, beans, and 1/2 tablespoon chili powder and continue to cook until the corn and beans are heated through, about 20 minutes. Taste and correct the seasoning as needed.

Cook the pasta in boiling water until al dente and serve on plates with the chili spooned over top and a generous heap of freshly grated sharp cheddar (preferably from Wisconsin). Leftover chili will keep for up to 5 days or frozen for up to 3 months.