1. Add the beef and onions to a soup pot. Cook over medium-high heat until the beef has browned (about 7-10 minutes), breaking the meat up with your spoon as you go along. If there's a lot of excess fat, spoon most of it out.

2. Stir in the tomato paste, garlic powder, and chili powder.

3. Add the beef broth and increase the heat to high. Once it starts boiling, reduce the heat so it's not furiously boiling (a rapid simmer is good). I cook mine over medium heat.

4. Let it cook uncovered, stirring occasionally, until the beef is tender and most of the liquid has been absorbed (about 13-15 minutes). I stir it every couple of minutes.

5. While it's cooking, grate the cheese (this saves prep time at the start of the recipe).

6. Take the pot off the heat and stir in the cheese. Season with salt and pepper as needed. I let it sit for a couple of minutes prior to serving (to soak up the sauce and flavors more), but you can serve it right away.