Meanwhile, heat oil in a large skillet over medium-high heat. Add the beef, onion, salt and pepper and cook, breaking up the meat with the edge of a spoon, until the meat is cooked through (or no longer pink), 5 to 7 minutes. Drain off excess fat and place meat back into the hot skillet.
Add the green chiles, tomato paste, chili powder, cumin, and garlic powder and toss until well combined. Cook, stirring, until the spices are fragrant and toasted, about 2 minutes.
Slowly pour in the broth to the meat mixture, stirring, until well combined. Cook, stirring often, until liquid has absorbed and thickened a bit, 2-3 minutes. Remove from heat and set aside.