In a 12-inch skillet or larger pan over medium heat, crumble in the hamburger and break it up into smaller pieces with a spatula. Add the chopped onion and cook, stirring and crumbling the beef further, until no pink remains in the beef and the onion is translucent. Drain the mixture if desired to remove excess fat.

Return the beef mixture to the pan and add the tomatoes, chili beans, and water, followed by the macaroni. Stir to combine, then add the herbs and spices along with the garlic. Cover the pan, bring to a boil, then reduce heat to simmer for about 20 minutes. Stir at least once during this time. The macaroni should be very tender. Cool for a few minutes and serve. Refrigerate any leftovers.