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In a Dutch oven or large pot, cook the ground sirloin over medium heat until browned.
Drain any excess fat and return the beef to the pot.
Add the uncooked shell pasta and stir with the beef.
Toast for 1–2 minutes, stirring occasionally, until lightly golden and fragrant.
Add the chopped onion and sliced bell pepper.
Sprinkle in the cumin, chili powder, paprika, cayenne pepper (if using), garlic powder, salt, and black pepper.
Stir well to evenly coat the ingredients with the seasonings.
Mix in the tomato sauce until fully incorporated.
Crumble the beef bouillon cube into the pot.
Pour in 4–5 cups of water, making sure the shell pasta is fully submerged.
Bring to a gentle boil and simmer uncovered for 5 minutes, stirring occasionally.
Reduce the heat to low.
Cover the pot and simmer for about 10 minutes, or until the pasta is tender and the sauce has thickened.
Stir before serving and enjoy hot.