Chili Macaroni

1/2 cup chopped onions or reconstituted dried onions
1 lb lean ground beef or 2 cans hamburger or beef chunks
1/2 teaspoon garlic powder
1 Tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 oz) can kidney beans, drained and rinsed
1 (8 oz) tomato sauce
1 cup water
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 cup shredded cheddar cheese

In a large skillet, brown onion and garlic with beef.
Drain a return to pan.
Add kidney beans, tomato sauce, water, chili powder, and salt.
Cover and simmer for 15-20 minutes.
Add cooked macaroni and stir.
Add grated cheddar to top, cover and simmer just until cheese melts.