Chop onions into 1/2" dice. Mince the garlic. Heat oil in a large, heavy non-aluminum pot over medium-high heat until hot but not smoking. Saute the chopped onions for about 3 minutes, stirring until the onions are translucent. Add the garlic and saute for about 2 minutes, being careful not to scorch the garlic (over browning will make the garlic bitter).
In a small bowl, mix together the sugar, chili powder, cayenne, cumin, oregano, salt, pepper, and cornflour, set aside.
To your pot, add the ground beef and sear, breaking up any large chunks of beef with a spoon.
Sprinkle the seasoning mixture over the meat, reduce the heat to medium, and stir to help release flavor of the spices.
Add the chopped chilies, kidney beans, canned tomatoes with their liquid, tomato paste, and beef broth. Stir well, breaking up tomatoes with a spoon, or with your hands. If breaking them up with your hands, be sure to immerse the tomatoes into the juice when breaking them up so you won't squirt yourself with the tomato juice.
Bring the chili to a boil, raising the heat if necessary. Reduce the heat to low and simmer the chili for 2 - 3 hours, stirring every so often, until reduced to the consistency of your choice.
Serve with grated cheese, diced red onions, sour cream, and chopped green chilies to top, if desired. Serve with nachos if desired to scoop up the chili.
NOTE: Because this serves 8-10, I always freeze the rest for quick weeknight meals, or for a topping for oven nachos. Yum.
NOTE: I don't like my chili too thick, therefore I sometimes add water to loosen it up, and/or I cut the ground beef to 2 lb instead of 3.