Gather your ingredients so that you have everything close at hand on the counter or table.
Using a Chef's knife and cutting board, chop the yellow onion. Mince the garlic.In a large bowl, crush the tomatoes by hand until reduced to small pieces of tomato.
In a large skillet or shallow Dutch oven, brown the ground beef on medium heat. Add the chopped onion and minced garlic and cook until tender. If necessary, drain off any excess grease. This recipe works really well for using with ground venison (deer or elk). Simply substitute equal amounts of venison for the ground beef. If the ground venison is especially lean, you may need to add a few tablespoons of olive oil while browning.
Create a hole in the center of the pan and add the tomato paste. Stir into the paste the chili powder, paprika, onion powder, and garlic powder. Cook on medium-low heat for 2-3 minutes, pressing it into the pan and stirring so that it doesn't burn.
Add the crushed tomatoes to the seasoned tomato paste and mix into the browned burger. Mix until all is incorporated. Continue to cook on medium-low heat for 5-7 minutes.
Stir in the elbow macaroni and 1 1/2 cups of water. Bring to a boil, stirring often.
Cover and let simmer 20-30 minutes until the macaroni is tender, stirring occasionally and adding more water as needed.
Season with kosher salt and freshly ground black pepper as desired. This recipe will serve 4-6 people.