Heat olive oil in a large pot over medium-high heat for 1 minute.

Add ground beef and cook for 5–7 minutes, breaking it apart, until browned and no pink remains.

Stir in diced onion and cook 2–3 minutes until translucent; add minced garlic and cook 30 seconds until fragrant.

Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, and cayenne over the meat; stir constantly for 1 minute to toast spices.

Pour in beef broth, diced tomatoes with juices, and tomato sauce; stir until well combined.

Add broken spaghetti, pushing it under the liquid; season with salt and black pepper to taste.

Bring mixture to a rolling boil, then reduce heat to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.

Remove pot from heat, stir in shredded cheddar until melted, and garnish with chopped cilantro before serving.