In a large skillet, over medium-high heat, cook and crumble ground beef until browned, about 7-10 minutes. Drain excess grease and transfer to a large pot.

Stir in diced tomatoes, brown sugar, diced Roma tomatoes, onion powder, chili seasoning, tomato paste, cumin, and chili powder. Add black and pinto beans, bring to boil, then simmer for 1 hour, stirring occasionally.

While chili simmers, shape chilled ground beef into four equal patties, about ¾ inch thick. Season both sides with salt and pepper.

Preheat grill or skillet over medium-high heat. Grill patties for about 7 minutes on each side for medium doneness, flipping carefully.

In the last minute of cooking, place a slice of American cheese on each patty to melt.

Place each cheese-topped burger patty on the bottom half of a hamburger bun. Spoon warm chili over each patty, add queso cheese dip and crispy onion strings, then cap with top bun.

Serve the Chili Cheeseburgers warm, accompanied by sides like garlic parmesan fries or potato chips.