Heat a large pot over medium heat. When hot, add the ground beef, onion, mushrooms, seasoning salt, chili powder, and cayenne. Cook, breaking up the meat with a wooden spoon, until the mushrooms release their liquid and the meat is no longer pink, 7 to 9 minutes. Stir in the garlic and cook for 1 additional minute.
Add 2 cups water, the tomato sauce, kidney beans, and brown sugar and bring to a boil. Reduce the heat to medium-low and simmer until the chili thickens and the liquid reduces slightly, 35 to 40 minutes. The chili tastes better the longer you let the flavors mingle.
Set up the Frito pie bar:
Using scissors, carefully cut open the tops of the Frito’s bags to create pouches. Ladle chili over the chips, then top with guacamole, and any or all condiments in the amounts you like.(The recipe for John’s Chili makes a lot, so whatever doesn’t get used for in the Fritos bags, save to eat as a meal).