- Place a large pot over medium-high heat and add oil, follow by ground meat, break it with a spoon as desire. Cook for about 7 minutes.
- Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic, salt, pepper, and cayenne. Stir until well combined.
- Add the broth, drained beans, and tomato sauce. Stir well.
- Bring it to a low boil. Then, reduce the heat to low and simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat and enjoy.
- As soon as the Chili is cooked you can eat it, however, I believe that the following day the flavors are even better.
- Top it with small diced onion, sour cream, cheddar cheese, salsa, or diced tomatoes, garnish with corn chips.