Three Bean Chili

I've been trying to get my chili recipe ironed out, and I think I've settled on this recipe.  I made it on Sunday for dinner, and it was a success.  Chili and other foods that are supposed to be hot, are a bit challenging for me.  I want those foods to be spicey enough for my husband, but that usually means that it'll be so hot that it makes me sick.  It is hard to find a balance.  He did put some Tabasco sauce in this, but not until he was almost finished with his bowl of chili.

2 lbs ground beef
1 large white onion, chopped
1 (10 oz) can original Rotel
1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can red beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (14 1/2 oz) can diced tomatoes
1 (12 oz) can tomato paste
1 tsp. salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 cup chili powder
2 tsp. sugar

In a large pot, brown ground beef.  Drain and return to pot.  Add chopped onions and simmer until onions are transparent.  Add the rest of the ingredients.  Bring to a boil, cover, reduce heat and simmer for 20-25 minutes.