Heat a large skillet over medium-high heat and brown 1 lb of ground beef with chopped onion. Season with salt, pepper, cumin, paprika, chili powder, and onion powder. Once the beef is fully cooked, drain any extra grease from the skillet.

Add 1 tbsp of minced garlic and stir well. Add the diced tomatoes, chili beans, tomato sauce, beef broth, and elbow noodles to the skillet. Stir everything together well.

Bring the skillet to a quick boil and then turn the heat down to low. Cover with a lid and cook for about 12 minutes stirring once or twice to keep the elbow noodles from sticking.

Once the pasta is cooked add 2 cups of shredded cheddar cheese, stir, and serve. Enjoy!