Heat the pot back to med-high. Add the 1/2 can of beer. Dont worry, it is going to a good cause.
Drain most of the liquid from the beans and add to the pot.
Add the tomato sauce and remaining ingredients to pot, stirring well. Let simmer for 10 minutes uncovered, stirring occasionally.
After the sauce has simmered for a bit, I also like to add 1 or 2 green onions--or scallions, as some call them. Slice them crosswise up until the stalk is deep green and toss into the pot.
After about 10 minutes, check to see how things are going. I like adding the V8 and giving things a taste. This is your chance to tweak it how you like it. Leave uncovered for another 5 minutes, then cover and set to low heat. Simmer for another 5-10 minutes, or longer. If you like a thicker chili, you can leave uncovered and let boil down a bit more. Chili is one of those dishes that tastes even better the longer you let it sit and the flavors infuse. It tastes even BETTER the next day! Serve with grated cheddar, chives, sour cream, jalapenos. Tastes great over rice or crushed tortillas--even fritos! Even better, toss over a hotdog for a taste excursion.