"Chili mixed with pasta and topped with cheese? It's never a hard sell—and it'll bring a sell-out crowd to the table!" —Rachael Ray
Bring a large pot of water to a boil for the pasta.
In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the beef and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season with salt and pepper. Stir in the chili powder, coriander, cumin, and paprika. Stir the seasoned beef until aromatic, a minute or two. Add the onion, field pepper, chile, and garlic. Stir until the vegetables soften, a few minutes more. Add the beans, tomatoes, stock, and Worcestershire. Reduce heat to a simmer. Let the chili cook, stirring occasionally, while the pasta boils.
Preheat the broiler.
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.
Stir the sour cream and lime juice into the chili. Mix in the pasta, adding the cooking water if the chili is too dry. Transfer to a 3-quart casserole dish. Top with the shredded cheeses. Broil the casserole until the cheeses melt and browns in spots, about 2 minutes. Top with scallions and pickled jalapeños.