1 tablespoon vegetable oil
1 can (170 oz) tomato paste
3 pounds ground beef chuck
3 medium onions, chopped
3 tablespoons chilli powder
1/2 teaspoon ground cinnamon
3 cans (130g each) diced tomatoes in juice
2 cans (130g each) kidney beans, rinsed and drained
6 garlic cloves, chopped
2 tablespoons chopped canned chipotle chiles in adobo sauce
1 bottle mild lager beer
coarse salt and ground pepper
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chilli powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chilli has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.