In a large pot, brown the ground beef with the salt, pepper, onion powder, Italian seasoning, garlic powder, red pepper flakes, chili powder, smoked paprika and umami powder, (umami is optional.)

Stir in the concentrated tomato paste and let it cook for a couple of minutes.

Blend your canned tomatoes and tomato sauce in the blender and add to the meat.

Stir in the frozen corn and black beans and bring to a simmer.

Stir in the beef bullion, sugar and cinnamon.

Bring the entire pot to a slow boil over medium-high heat, stirring constantly because it will splatter as it boils.

Cover and reduce heat to medium-low and let simmer for at least 30 minutes, stirring every few minutes to stop it from burning on the bottom. Taste and adjust seasonings as desired.

If your chili becomes too thick at any point, just add a little beef broth or water to it. Start with a ¼ cup and go from there.

Serve with sour cream, chopped onion and cheese as optional garnishes. Hot garlic bread or breadsticks are also great with it!