Into a large Dutch Oven over medium high heat, crumble the ground beef. Cook and stir for 8 minutes, breaking up any large clumps, until the meat is no longer pink. Use a slotted spoon to remove the meat to a plate, reserving the drippings.

Add the chili powder and cumin to the Dutch oven. Cook and stir for 2 minutes, then add the garlic and cook another 30 seconds, until fragrant.

Add the diced onions along with a pinch of salt and cook for 5 minutes. If the mixture seems too dry (not enough fat left to cook the onions), add a tablespoon of canola oil and continue cooking until the onions are tender.

Return the ground beef to the Dutch oven and season with 2 teaspoons salt.

Stir in the tomatoes, tomato sauce, and beans. Bring the mixture to a boil, then reduce the heat to medium low. Add the jalapeño pickle brine and brown sugar, then simmer for 5 minutes or until ready to serve.