Step 1: Sauté Aromatics : Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and sliced jalapeños. Sauté for 3–4 minutes until softened and aromatic.

Step 2: Brown the Pork : Add ground pork to the skillet. Cook, stirring occasionally, until the pork is fully browned and no pink remains, about 5–7 minutes.

Step 3: Add Spices : Stir in smoked paprika, chili powder, and cumin. Cook for 1–2 minutes, allowing the spices to bloom and release their flavors.

Step 4: Prepare the Chili Sauce : Add diced tomatoes, tomato sauce, and broth to the pork mixture. Bring to a gentle simmer and season with salt and black pepper. Simmer for 10 minutes to allow flavors to meld.

Step 5: Cook the Pasta : Meanwhile, cook elbow macaroni or preferred pasta in salted boiling water according to package instructions. Drain and set aside.

Step 6: Combine Pasta and Chili : Add the cooked pasta to the pork chili mixture. Stir in 1 cup of shredded cheddar cheese, mixing until melted and creamy.

Step 7: Finish with Cheese : Sprinkle the remaining ½ cup of shredded cheddar on top. Cover the skillet for a few minutes to allow the cheese to melt completely.

Step 8: Serve : Garnish with chopped fresh cilantro if desired. Serve hot in bowls or on plates.