In a large nonstick pot, brown beef, onion and garlic for about 10 minutes, stirring occasionally.
Add chili powder, salt, cumin, pepper and oregano. Cook for 2 minutes until fragrant. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered, for 30 to 35 minutes.
Let stand for 10 minutes.
Serve over cooked elbow macaroni. Garnish with cheese and sour cream if desired. Makes 8 servings.