In a large skillet or dutch oven over medium-high heat, add 2 tbsp of olive oil and brown the ground beef until no longer pink. About 8 minutes. Remove from heat, reserve 2 tbsp of juices and drain the rest of the liquid. Add the beef and 2 tbsp of liquid into the slow cooker.

Lower the heat to medium, in the same skillet, add 1 tbsp of olive oil and the onions. Sauté for 3-4 minutes until they begin to turn translucent. Add in the minced garlic and sauté an additional minute. Remove from heat and add into the slow cooker.

In the slow cooker add: fire roasted tomatoes, chipotle peppers, dark chili powder, cumin, coriander, smoked paprika, and salt/pepper to taste. Stir chili, cover with lid and cook on low heat for 6-8 hours. 

In the last 30 minutes, stir the chili and give it a taste. Adjust the seasoning if necessary. Stir in the beans to heat through.

When ready to serve, garnish with your favorite toppings.