In a wide ovenproof skillet, heat the 1 tablespoon neutral cooking oil over medium-high. Once hot, add the beef and season with salt and pepper. Cook, breaking up with a wooden spoon, for 8-10 minutes until well browned all over. Season with 2 teaspoons chili powder, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and cayenne powder. Cook an additional minute or two. Using a slotted spoon, transfer the beef to a bowl. Drain off excess fat in the skillet, reserving the browned bits.