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In a cast-iron skillet over medium-high heat, add the crumbled ground beef. When it begins to brown, add the Original Seasoning and diced onion. Cook until the beef is fully browned and the onion is tender.
In a stockpot over medium-high heat, add the dark beer, kidney beans, Rotel, chili powder, cumin, oregano, smoked paprika, and ground mustard. Stir to combine.
Add the cooked meat mixture and mix well.
Bring to a boil and cook for about 5 minutes. Reduce the heat to low and simmer for 45 minutes to 1 hour, stirring occasionally.