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Heat the olive oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the ground beef and cook, breaking it up as you go, until it is no longer pink, about 10 minutes. If there is a lot of fat in the pot, push the meat to one side and spoon some of it out - don't remove it all, as it adds flavor.
Stir in the chili powder, onion powder, garlic powder, cumin, oregano, salt, and pepper. Push the meat to the side of the pan and add the tomato paste. Cook, stirring a little, until it has darkened and smells sweet, about 2-3 minutes.
Add the tomatoes, beef broth, and brown sugar and bring to a simmer. Reduce the heat to low, cover the pot, and simmer for 1 hour (2 if you have the time!) Stir the pot occasionally to make sure the chili doesn't burn to the bottom.
Stir the cornmeal into the chili then let it simmer, uncovered, until it has thickened. This will take 15-30 minutes, depending on how thick you like your chili. Stir in the kidney beans and let them warm through.
Serve the chili with your favorite toppings!