In a large Dutch oven or heavy-bottomed pot, heat over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spatula until browned and cooked through. Drain any excess fat from the pot.

Add chopped onions to the pot, cooking for about 3–4 minutes until the onions become translucent. Toss in minced garlic and sauté for an additional 1–2 minutes until fragrant.

Sprinkle in the chili powder, letting it bloom for about 30 seconds. Stir well to coat the onions and beef.

Pour in the diced tomatoes with their juices, beef broth, and kidney beans. Stir together and bring to a gentle simmer.

Once simmering, stir in elbow macaroni, ensuring it's submerged. Cover and cook for 8–10 minutes, stirring occasionally to prevent sticking.

Remove from heat and stir in the shredded sharp cheddar cheese until completely melted.

Allow to sit off the heat for 5 minutes before serving with desired toppings.