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, chili 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 chili has thickened slightly and beans are tender, about 5 minutes.
Sprinkle with cheese, if desired.