Open the cans of stewed tomatoes and use a kitchen scissors to snip them tomatoes into smaller chunks while they are still in the cans.
In a large soup pot put stewed tomatoes, diced tomatoes, chili powder, cumin, black pepper, garlic powder, chicken bouillon, sugar and beans. Bring to a boil over medium-high heat. When it boils, turn it down to a simmer.
Meanwhile, chop the onion into 1/2" pieces. Add oil to cast iron frying pan and heat over medium-high heat. Add onion and sauté until onion is golden brown and slightly softened. Add onion to the tomato mixture.
Brown hamburger in cast iron skillet over medium-high heat. When it starts to sizzle vigorously, turn heat down to medium and stir occasionally until no longer pink.
While the hamburger cooks, use a sharp knife to slice the corn off of the cob. Add the corn and hamburger with all of the juices.
Simmer chili for 10 minutes.
The chili can be served right away, but it is also great to let it sit a few hours or until the next day. It will be more flavorful. This makes a great freezer meal.
Note: If there is no corn on the cob in the store, you can substitute 1 cup of frozen corn. Look for a brand with young, tender kernels that have a bit of crunch to them.