Brown the Beef
Add the ground beef and diced onion to a large pot or Dutch oven over medium-high heat. Cook until the beef is browned and the onion is tender, breaking the meat apart as it cooks. Drain excess grease if needed.

Add the Garlic
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Add the Seasonings
Stir in the chili powder, garlic powder, onion powder, cumin, paprika, salt, black pepper, and brown sugar until the beef is evenly coated.

Add the Tomatoes & Broth
Pour in the diced tomatoes with their juice, tomato sauce, and chicken broth. Stir well and bring the mixture to a gentle boil.

Cook the Macaroni
Stir in the uncooked elbow macaroni. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring frequently so the pasta doesn't stick, until the macaroni is tender.

Add the Beans
Stir in the red chili beans with their liquid and the drained pinto beans. Simmer uncovered for another 3–5 minutes, stirring occasionally, until everything is hot and the sauce has thickened.

Add the Cheese
Remove the pot from the heat and stir in 1 cup of the shredded cheddar cheese until completely melted and creamy.

Finish & Serve
Sprinkle the remaining ½ cup cheddar cheese over the top. Cover for 2–3 minutes to let the cheese melt, then serve hot.