1. In a Dutch oven or skillet, heat olive oil, then add chopped onion and garlic. Sauce for two minutes, then add in ground beef and cook until no longer pink and completely cooked through.
2. Drain and rinse kidney beans and set aside.
3. In the same Dutch oven, or large, heavy pot, combine cooked ground beef mixture, crushed tomatoes, Worcestershire sauce, brown sugar, tomato paste, chilli powder, ground cumin, salt, pepper and drained kidney beans. Stir well to combine.
4. Cook over medium heat for 30 minutes. Chilli may be eaten at this point, however may be cooked for up to another hour and half for a thicker chili.
Makes 8 servings.