Recipe request — chili

People ask me for this recipe often; although, to me it is just very basic. I'm not a fan of food that sets your mouth on fire, so I put a generous hunk of brown sugar in my chili, and I think that may be what people enjoy most about it. You can adjust the seasoning to suit your taste, but please don't leave the brown sugar out! LOL!

Goldie's Chili

2 lbs. ground turkey
–OR- 4 chicken breasts, chopped into 1/4" chunks
1 very large sweet onion, chopped
4 cloves garlic, minced (I use a garlic press)
1 can (28 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 cans (15 oz.) navy or great northern beans*
1 c. carrots, shredded
2 beef bouillon cubes
1 T. chili powder
2 t. cumin
1 t. paprika
1 t. marjoram
1/2 t. oregano
dash of celery salt, to taste
dash of black pepper, to taste
3 T. brown sugar

1. Brown meat in large frying pan, using a splash of olive oil. Remove from pan.
2. Sautee onions in same pan; cook until opaque and beginning to brown.
3. Into large stock pot or Dutch oven, add meat and onions, plus all other ingredients; mix very well. Add water, a little at a time, if consistency is too thick. (I like a thicker chili, myself)
4. Simmer over medium heat, tasting and adjusting seasonings as you prefer, until carrots are soft and tender.
5. Serve with Tabasco on the side, for those who want a hotter chili.
   

* a mix of different beans can change the recipe visually, without really tampering with the flavor—sometimes I use a can of black beans with a can of black-eyed peas. Or you could go with traditional red kidney beans and add a can of butter beans for a different texture.