In a small bowl, stir together the chili powder, cumin, oregano, dry mustard, cinnamon, cloves, ginger, and nutmeg. Set aside.

Heat the oil over medium heat in a large pot. Sauté the onions and garlic until soft, 3 to 5 minutes.

Add the spice mixture and salt and stir until fragrant, 1 to 2 minutes. Add the beef and stir thoroughly to combine. Continue stirring until the beef is lightly browned, 7 to 10 minutes.

Add the tomatoes and bring the mixture to a gentle simmer. Add the bouillon cubes and stir.

Simmer, covered, for 2 to 3 hours, until the chili is very thick and fragrant. Season with additional salt and spices if desired.

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