Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the chopped onions and cook until they turn golden brown and caramelized, approximately 5 minutes.

Stir in the minced garlic and let it cook for an additional minute, releasing its fragrant aroma.

Crumble the lean ground beef into the skillet, breaking it up as it cooks. Brown the beef for about 8 minutes, stirring occasionally, until no pink remains.

Add the diced poblano pepper along with the chili powder, smoked paprika, cumin, cinnamon, and cayenne. Stir everything together and let it cook for one to two minutes.

Carefully transfer the beef and vegetable mixture into your crockpot. Add the diced tomatoes, tomato paste, maple syrup, bay leaves, and chicken broth to the pot. Stir well to combine all the ingredients.

Cover your crockpot with its lid and set it on low for 6 to 8 hours or on high for 4 to 5 hours.

Once cooking time is complete, remove the bay leaves and stir the chili well. If the chili is thicker than you prefer, add a splash more chicken broth.