Heat a large, deep skillet over medium-high heat.
Put the ground beef in the skillet.
Using a large spoon, break up the beef. Cook the meat over medium-high heat until it’s evenly brown (this would take about 5-7 minutes). Drain the soupy residue, then transfer the cooked meat into a large pot.
Add the tomato juice, tomato sauce, kidney and pinto beans, onions, bell pepper, cayenne pepper (add more if you want the dish spicier), sugar, oregano, ground black pepper, salt, cumin and chili powder.
Stir everything together, then bring the mixture to a boil over medium-high heat.
After the mixture boils, reduce the heat to low, cover the chili, and let it simmer for about 2 to 3 hours. Tip: If you’re using a slow cooker, set the heat on low, add the ingredients, then cook the chili for 8 to 10 hours.
Serve the chili con carne with spaghetti or hot dogs and steamed buns, with the cheddar cheese and/or oyster crackers as toppings.