Pipanella's Chili

From Cheesewiki

2½ lbs. ground round
2 cups chopped onion (I don't chop mine very fine, though)
½ tsp.  minced garlic
3 T. chili powder
2 T. oregano
1 T. basil
1 T. sage
2 tsp. cumin
1 tsp. celery seed  (or ¼ cup finely diced celery, but I don't usually have it on hand)
2 T. Worcestershire sauce
2 T. barbecue sauce
2 T. soy sauce
2 dashes of Tabasco sauce
½ cup brown sugar
½ cup white sugar
2 28 oz. cans of seasoned diced tomatoes, with liquid 
  (I usually use Red Gold, but any of the seasoned ones will do)

Brown the ground round and drain, if necessary. Add the rest of the ingredients, and rinse each of the tomato cans with half a can of water and add to the soup. Simmer until onions are cooked.

Sometimes I add Barilla rotini macaroni, but usually not. And if you INSIST on having those dreaded beans in it, well, go ahead and ruin it.