Heat a large pot over medium heat. When hot add the ground beef, onion, mushrooms, seasoning salt, chili powder and cayenne.

Cook breaking up the meat until the mushroom release their liquid and the meat is no longer pink. 7 - 8 minutes.

Stir in the garlic and cook for 1 minute.

Add two cups water, tomato sauce, kidney beans and brown sugar. Bring to a boil.

Reduce heat to medium-low. Simmer until the chili thickens and the liquid reduces slightly. 35 - 40 minutes. The chili tastes better the longer you let the flavors mingle.