Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef in an even layer and cook undisturbed for 2 to 3 minutes to build a browned crust, then break into crumbles and cook until no pink remains. Drain excess fat, leaving about 1 tablespoon. Confirm beef has reached 71°C (160°F) internal temperature.

Reduce heat to medium. Add diced onion to the pot and cook for 4 to 5 minutes until fully soft. Add garlic and stir for 60 seconds until fragrant.

Add all spices directly to the beef mixture and stir for 60 seconds. Push mixture to the sides and add tomato paste to the bare pan center. Let it caramelize for 60 to 90 seconds until dark brick-red, then stir through everything.

Pour in beef broth, scraping the base to lift any browned bits. Add both cans of tomatoes with their juice, the drained black beans, and drained kidney beans. Stir to combine and bring to a boil.

Reduce heat to medium-low and simmer steadily for 15 minutes, stirring occasionally. Add frozen corn and continue simmering for 3 to 4 more minutes until corn is heated through.

Turn off heat. Squeeze lime juice into the pot and stir through. Taste and adjust salt, pepper, and spices. Ladle into bowls and add toppings at the table.