In a large saucepan, brown the stew beef cubes with the minced onion and garlic powder. Stir in the chopped bell pepper, diced tomatoes, red kidney beans, chili powder, ground cumin, and saute for 5 minutes. Stir in the beef broth and let simmer for 10 minutes to allow the flavors to mingle. Season with salt and pepper to taste. Ladle into bowls and garnish with a few pinches of shredded cheddar cheese.