INSTRUCTIONS
Heat a 6-quart pot over medium-high heat. Add ground beef and cook until browned but not done, about 5 minutes. Drain off excess grease and return the pan to medium-high heat.
Pour in the olive oil. Add onion and sauté until onion is soft and translucent and ground beef is cooked, 5 to 7 minutes more.
Add garlic, chili powder and paprika. Let grill for 1 to 2 minutes.
Pour in beef broth, tomato sauce and diced tomatoes. Season with Italian seasoning, salt, onion powder and black pepper. Stir to combine and bring to a boil over high heat.
Once simmering, reduce heat to medium-low and continue to simmer for 15 to 20 minutes.
Add elbow noodles. Cook for an additional 15 minutes, until the pasta is al dente.
Remove pan from heat. Stir in cheddar cheese until melted. Serve hot.