Heat oil in a 12 inch skillet over medium high heat.

Add the onion and cook until lightly browned, about 5 minutes.

Add the garlic and chili powder and cook for one minute.

Add the beef, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Reduce heat to medium and cook, breaking meat into small pieces, until the meat is no longer pink.

Stir in the tomato puree, ketchup, and water. Cook until the mixture is slightly thickened, about 5 minutes.