In a large pot, brown the lean ground beef and diced onion over medium heat, stirring occasionally, until the meat is fully cooked and the onion is soft, about 5-7 minutes.

Once the meat is cooked, carefully drain any excess fat from the pot.

Stir in the tomato sauce, diced tomatoes, chili beans, beef broth, chili powder, garlic powder, cumin, salt, and optional hot sauce. Mix everything well!

Heat the mixture on high until it begins to boil, then reduce the heat and let it simmer for about 30 minutes.

If you prefer using a slow cooker, transfer the mixture after simmering.

Add the cooked macaroni and shredded cheddar cheese to the pot, stirring until the cheese has melted into the soup.

Ladle the Cheesy Chili Macaroni Soup into bowls and serve hot.