1In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
2Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
3Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
4Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.