In a large skillet or Dutch oven, brown the lean ground beef over medium-high heat until no longer pink.

Drain excess fat, then add the diced onion and garlic, sautéing for 3-4 minutes until softened.

Stir in the chili powder, cumin, and smoked paprika, coating the meat and vegetables.

Add the diced tomatoes (with juice), rinsed kidney beans, and beef bone broth, stirring to combine.

Bring the mixture to a boil, then stir in the dry high-protein pasta.

Reduce heat to medium-low, cover, and simmer for 10-12 minutes or until pasta is al dente and liquid is mostly absorbed.

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

Serve immediately.