Brown the ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef is browned.

Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.

Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper.

Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender.

Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt.

Garnish with chopped fresh parsley.