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In a large heavy bottomed pot, like a dutch oven, heat olive oil over medium-high heat. Add the beef, onion, and garlic, breaking apart the beef as it cooks, until beef is cooked through and no longer pink.
Stir in the brown sugar, chili powder, cumin, oregano and salt. Cook for a minute to enhance the flavors, then stir in the tomato paste, rotel, and beans, until well combined.
Bring to a simmer and cook for 15 minutes, until thickened. (Crockpot: If you want to serve this from a crockpot, you can also transfer it to a crockpot at this point and cook for an hour on high heat. Then turn heat to low until ready to serve.)
Serve as desired on top of hot dogs, chili cheese fries, or in a bowl with your favorite chili toppings.