In a large stock pot add ground chuck, garlic powder, onion powder, salt, and pepper; cook until chuck is browned. Next, add onion and jalapeños, cook until onion is translucent. Add kidney beans and cook for about 3-5 minutes. Add crushed tomatoes and tomato soup; mix. Add season salt, chili powder, peanut butter, and sugar; mix. Cover, and cook on medium heat until chili begins to boil, stir every few minutes. Serve with shredded cheddar cheese, onions, and Jalapeños. Enjoy!