In a large skillet over medium-high heat, add 1 pound of lean ground beef. Cook and crumble for 7-10 minutes until fully browned. Drain excess grease and transfer meat to a stock pot.

To the stock pot, add 28 ounces of diced tomatoes, 1/4 cup brown sugar, 2 diced Roma tomatoes, 1 teaspoon onion powder, and chili seasoning. Stir in 6 ounces tomato paste, 1 teaspoon ground cumin, and 2 teaspoons chili powder, along with 15 ounces each of drained black and pinto beans. Bring to a boil, reduce heat to low, and simmer for 1 hour.

While the chili simmers, take 1 pound of ground beef for patties, season with salt and pepper, divide into four portions, and form each into a 1/2 inch thick patty with a small indentation.

Preheat your grill or skillet to medium-high heat. Cook patties for approximately 7 minutes on each side or until desired doneness. In the last minute, place a slice of American cheese on each patty to melt.

Assemble by placing a cheese-covered patty on the bottom half of each bun, topping with about 1/4 cup chili, 1 tablespoon queso cheese dip, and 2 tablespoons crispy onion strings. Close with the bun top and serve warm!