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Heat olive oil in a large pot over medium heat. Add the chopped onions, minced garlic and cook until softened, about 5-7 minutes until fragrant.
Add the ground beef and diced beef to the pot, breaking it up with a spoon as it cooks. Cook until the meat is browned all over.
Add the taco seasoning, chili con carne seasoning, Bardia all-purpose seasoning, chili lime seasoning, oregano, chilli powder, chicken stock powder, bay leaf, and meat tenderizer to the meat. Stir to coat the meat evenly in the seasonings.
Stir in the chopped tomatoes, 1 cup of water and tomato purée. Cook for about 5 minutes to allow the flavors to meld.
Add the flavor enhancer if using, along with brown sugar, salt and pepper to taste.
Reduce the heat to low, cover the pot, and let the chili simmer for 30-40 minutes, stirring occasionally. The sauce should thicken and the flavors will develop as it cooks.
Taste and adjust the seasoning if necessary. If the chili is too thick, you can add a little more chicken stock. If it's too thin, let it simmer uncovered until it reaches your desired consistency.
Serve on a jacket potato with your choice of toppings.