Heat oil in a large Dutch oven over medium-high heat. Add onions, bell peppers, and jalapeño. Season with salt and pepper and cook, stirring occasionally until all liquid has evaporated and onions are starting to brown, about 10-15 minutes. 

Add ground beef, garlic, chipotles, and all the spices. Season again with salt and pepper and cook, breaking up the meat with the back of the spoon until browned, about 5 minutes.

Add tomatoes, water and beans and bring to a boil. Reduce heat to a simmer and let simmer for 1 hour. Taste and add more salt if necessary. Stir in cilantro and serve. 

Garnish chili with grated smoked cheddar, sour cream, thinly sliced red onion and jalapeño, radish slices, cilantro leaves, and lots of tortilla chips for dipping. 

Follow the instructions in step 1 and 2 on the sauté function. 

Add the tomatoes and beans, omit the water then turn to the meat function to finish cooking. 

Use the quick or slow release function depending on how much time you have. I prefer slow release as it gives the chili more time to meld the flavors.