In a medium to large pot, heat the olive oil over medium heat. Saute the onions for 2 minutes until beginning to soften.
Add the garlic and cook for another minute. Then, sprinkle in the cayenne and chili powder. Season with a little salt and pepper.
Add the ground beef, and using a wooden spoon, break it up into small pieces while it cooks. Cook until almost no pink parts remain (but a few is OK as it will continue to cook some in the stock).
While that is cooking, peel and chop the potato and carrots. Once the meat is almost cooked add these to the pot as well.
Add the can of diced tomatoes with the juices.
Add the vegetable stock, keeping the heat at a medium level.
Cover and allow to cook until the potatoes are soft enough that you can easily mash them with the wooden spoon; this may take 15-18 minutes.
Taste and season with more salt and pepper as needed. Serve with shredded cheese.
Notes
You can use any ground beef for this recipe, or even ground turkey. I like to use a ground beef that has more fat content like 'Boston burger' which is a ground beef and pork mixture. You can also garnish with some chopped fresh herbs like cilantro or green onion. Serve along with some toasted burger buns or pickles for a real hamburger experience.