Saute the beef and onions in your biggest pot or Dutch oven over a medium heat, stirring every few minutes, until beef is all brown and onions are tender.
Drain off the fat.
Drain the kidney beans but keep the liquid.
Stir this liquid into the beef mixture, along with the tomatoes (and their juice), tomato sauce, sugar, salt and chili powder.
Use a wooden spoon to break up the tomatoes.
Bring the chili con carne to a boil, then reduce the heat and simmer uncovered for about 1 1/4 hours.
Stir in the beans and simmer uncovered for another 15 minutes, stirring occasionally.
It will become nice and thick.
