In the Dutch oven or large soup pot heat the oil over medium-high heat and add the onions. Cook until the onions until they are translucent and have started to caramelize about 5 minutes. Add the garlic and cook for another minute.

Next add the ground beef and break apart. Cook until done about 6-7 minutes, stirring occasionally.

While the beef is cooking dice half of the San Marzano tomatoes. Then place other half and the liquid in the can into a blender and pulse until they turn into sauce, and set aside.

Add the tomato paste to the ground beef and cook for 2 minutes to brown the paste. Then add the chili powder, cumin, brown sugar, salt, pepper, and cayenne. Stir until well combined.

Stir in the broth and mix well. Then add the pureed tomatoes, kidney beans, and chopped tomatoes. Stir until just combined.

Bring to a boil and then reduce to medium-low heat. It should still bubble but very gently. Cook for another 20 minutes uncovered and stir occasionally. Then remove from the heat.

Serve with your favorite additions.