In a large soup pot, cook ground beef and onion over medium-high heat for 7–10 minutes until browned.

Break up the beef as it cooks. If there's excess fat, drain most of it out.

Stir in tomato paste, garlic powder, and green chile.

Cook for 1 minute to blend the flavors.

Pour in the beef broth and bring to a boil.

Once boiling, stir in the uncooked pasta.

Reduce heat to medium and simmer uncovered for 13–15 minutes, stirring every couple of minutes until the pasta is tender and most of the liquid is absorbed.

Remove from heat and stir in freshly grated cheddar cheese.

Season with salt and pepper to taste.

Let sit for 2–3 minutes before serving to thicken naturally.