In a large saucepan, cook the beef, onion, and garlic over medium heat for 5 minutes, or until browned on the outside and no longer pink in the center, stirring occasionally to turn and break up the beef. Pour into a colander and rinse under hot water to remove excess fat; drain well. Return the beef mixture to the saucepan.
2.
Stir in the broth, macaroni, and salt. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered for 5 minutes.
3.
Stir in the undrained tomatoes, bell pepper, chili powder, cumin, oregano, and cayenne. Cook, covered for 10 minutes, or until the macaroni and bell pepper are tender.
4.
To serve, ladle into bowls. Sprinkle with cilantro and cheese.
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