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Preheat Dutch oven on stove top on Medium Heat.
Cook the meat, mixing frequently until it is browned, then add in the diced onions. Mix frequently and cook until the onions begin to turn translucent.
Add the tomato paste and heat till fragrant. Then add garlic and spices. Mix well and cook for a minute or two. Make sure your pot isn't too hot that you burn the spices.
Next, add the cans of tomatoes, Rotell, and beef bullion. Mix well.
Add all of the cans of beans and the can of corn. Mix thoroughly.
Bring the chili to a simmer and then cover with the dutch oven lid. Simmer for 1 hour if you have time, mixing every once in a while. The longer you cook this, the better, so if you can, let it go longer.
After cooking, give it a good stir, and serve the chili in bowls. Add all the toppings you desire!