Heat a 12" Calphalon nonstick omelette pan over medium heat. Add olive oil and heat one minute. Add beef and brown. Pour off excess fat and transfer beef to slow cooker crock. In same pan, add onions and cook until transparent, about 2-3 minutes. Add garlic and continue to cook over medium heat for another minute. Be careful not to burn garlic.
Transfer to slow cooker crock. Add cumin, chili powder, cayenne, chipotle chilies, tomatoes, beef stock, bay leaf and stems of cilantro. Cover with lid and cook 1-1/2 hours on High and 30 minutes on Low. Add beans, season with salt and pepper and cook 30 minutes more on Low. Remove cilantro stems and stir in chopped cilantro and mix well.
Serve with garnish of Monterey Jack cheese, sour cream, green onion, limes and chips.
This recipe is ideal for the Calphalon 4 Qt. Digital Slow Cooker.