Heat a large pot or dutch oven over medium heat. Add olive oil to the pot then the onion. Cook 2 minutes, until slightly softened then add the garlic and kosher salt. Stir and cook another minutes.
Add ground beef and break up with a wooden spoon. Cook until browned. Add chili powder, cumin, oregano and tomato paste and stir into ground beef. Cook for 2 minutes, until it turns a rusty red color.
Stir in beef stock and tomato sauce. Bring to a heavy simmer. Once simmering, add elbow noodles and cook for 7 minutes. Add black beans and cook another 2 minutes.
To serve, ladle into bowls and top with shredded cheddar, sour cream and cilantro if desired.