Cook ground beef with diced onion and minced garlic in a large stock pot or soup pot over medium heat until meat is no longer pink. Drain any excess grease.
To the pot, add chili powder and cumin and cook, stirring constantly, for 1 minute. Add in canned tomatoes, tomato sauce and beans. Stir to combine and bring to a boil over medium-high heat. Stir again, then reduce heat to low.
Simmer uncovered for at least 30 minutes or up to 2 hours; iIf simmering longer than 30 minutes, switch having the lid on and off for 30 minute intervals to keep the chili from getting too thick. Taste and add salt and pepper or more chili powder as desired. NOTE - if adding more chili powder, let the chili simmer for at least 15 minutes more.
Divide into bowls and garnish with desire toppings.
Feel free to customize this recipe to your family with more or less heat, or by replacing the ground beef with turkey.Double or even triple this recipe to feed a crowd.