Heat a nonstick 12-in. omelette pan over medium heat until rim is hot to the touch. Add 2 olive oil and heat for one minute.
Add beef and brown. Pour off excess fat and transfer beef to the slow cooker crock.
In same pan, add onions and cook until transparent about 2 - 3 minutes.
Add garlic and continue to cook over medium for another minute. Be careful not to burn garlic. Transfer to slow cooker crock.
Add cumin, chili powder, cayenne, chipotle chilies, tomatoes, beef stock and bay leaves. Cover and cook for 2 hours on High and 30 minutes on Low.
Add beans, season with salt and pepper and cook for another 30 minutes on Low.
Add cilantro and mix well.
Serve with garnish of grated Monterey Jack cheese, sour cream, finely chopped green onions, limes wedges and fresh tortilla chips.