Dice the onion and green pepper and mince the garlic.

In a large pot over medium-high heat, cook the ground beef, breaking it up, until browned, 7 to 8 minutes. Spoon off all but about 1 tablespoon of the fat.

Add the onion and pepper and cook 4 minutes, until softened. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and salt and cook for 1 minute until fragrant.

Add the diced tomatoes with their juices and the beef broth. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.

Cut the cream cheese into cubes and place them in a bowl. Whisk in a ladle of hot broth until smooth, then stir the mixture back into the pot.

Taste and adjust the seasoning. Ladle into bowls and top with the cheddar and cilantro.