Smoky Black Bean & Beef Chili

1 lb lean grass-fed ground beef
1 Tbsp olive oil
1 medium yellow onion diced
3 garlic cloves chopped
1 bottle beer or chicken/vegetable broth
3 15 oz. each cans black beans, drained and rinsed
2 15 oz. cans diced tomatoes with green chiles
2 chipotle peppers in adobo chopped
3 tsp. ground cumin
3 tsp. chili powder
2 tsp. dried oregano
1 tsp. salt
optional toppings: shredded cheese sour cream, green onion, chopped fresh cilantro, diced avocado, black olives

Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add ground beef and onion and saute for 5 minutes until meat is brown and onion is translucent, stirring occasionally. Add garlic and continue sauteing for 2 minutes until fragrant. Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle, cumin, chili powder, oregano, and salt. Stir to combine.
Bring to a boil, then reduce heat to medium-low and simmer for at least 30 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.