In a large soup pot or Dutch oven, brown the beef, stirring to break up the clumps, for about 5 minutes until no pink remains. Drain the beef and set aside.
In the same pot heat the oil over medium heat. Add the onions, bell pepper, and garlic and sauté for 5 minutes until the vegetables start to become tender. Add the chili powder, cumin, red pepper flakes, and smoked paprika and sauté for another minute until you can smell the spices. Add the tomato pasta, broth, and crushed tomatoes and bring to a simmer. Simmer for 10 minutes to allow the flavors to meld a bit.
Add the beans, Worcestershire, and browned beef and simmer for another 10 to 15 minutes.