In a large pot, heat over medium-high heat and add the ground beef along with the diced onion. Brown the beef until no pink remains. Carefully drain as much grease as possible using a spoon.

Return the pot with the cooked beef and onions to the heat. Add the chili seasoning mix, diced tomatoes (with their juice), chili beans, and 1/2 cup of water. Stir until everything is well combined. Adjust consistency with additional water if needed.

Turn up the heat and bring the chili mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.

Stir in the broken pasta and return the pot to a simmer. Continue stirring occasionally as the pasta cooks, which should take about 8 to 11 minutes.

Once the pasta is cooked, serve the chili warm or let it cool to room temperature. Refrigerate leftovers for later consumption.