1. In a large nonstick pot, brown beef, onion and garlic for about 10 minutes, stirring occasionally.
2. 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.
3. Let stand for 10 minutes.
4. Serve over cooked elbow macaroni. Garnish with cheese and sour cream if desired. Makes 8 servings.