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Heat a dutch oven over medium heat and add the olive oil. Add onion and cook for about 5 minutes or until it begins to caramelize around the edges and soften. Stir the garlic in and cook another minute.
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Add the ground beef in and crumble with the edge of a flattened wooden spoon, and brown for about 8 minutes.
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Once the beef has browned, add in the pablano pepper (and seeds if you want it spicier), chili powder, smoked paprika, cumin, cinnamon, salt and cayenne. Stir together so that the spices are mixed throughout.
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Reduce your heat to medium low and add 2 cups of your chicken broth, 1 cup of beer, the tomatoes, tomato paste, maple syrup, and bay leaves. Stir to combine. Cover and simmer on medium low for roughly an hour, tasting as you go and adjusting spices as needed.
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Remove the bay leaves and ladle the chili into bowls. Top with additional garnishes as desired.