Combine the onion and ground beef in a large Dutch oven or heavy bottomed pot over medium heat. Sprinkle with salt and pepper. Cook until no pink remains. Drain the excess fat.

Add the brown sugar, flour, chili powder, tomatoes, tomato juice, and green beans. Stir until well combined. Bring the mixture to a boil, stirring often.

Add the rotini to the pot and continue to cook, stirring often, until pasta is al dente, about 10-12 minutes.

Serve with shredded cheese, sour cream, and Ritz crackers.