In a large pot or Dutch oven, brown the ground beef over medium-high heat.

Add the diced onion and minced garlic to the beef while it is browning.

Once the meat is cooked through and onions are translucent, drain any excess grease.

Stir in the McCormick chili seasoning until the meat is well coated.

Add the diced tomatoes and tomato sauce to the pot and stir to combine.

Mix in the Rotel with habaneros and the kidney beans.

Add the brown sugar and stir the mixture thoroughly to balance the heat.

Bring the chili to a gentle boil, then reduce the heat to low.

Simmer for at least 30-45 minutes, stirring occasionally to prevent sticking.

Serve hot with your favorite toppings like cheese, sour cream, or crackers.