Yes, you can make chili in just half an hour! Tomato paste and chipotle chiles in adobo help achieve that bold, long-simmered flavor even with such a short cooking time.
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.
Chili is an adaptable, all-purpose kind of meal. Feel free to swap out the kidney beans for white beans (or use half and half), or get creative with the toppings (sliced avocado, chopped red onion, and cilantro sprigs are all excellent options).