Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until caramelized. Stir in minced garlic and cook for another minute.

Add 1 pound of lean ground beef to the skillet, breaking it up and cooking for about 8 minutes until browned. Transfer mixture to the crockpot.

In the crockpot, add 1 diced poblano pepper and the spices: 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon cinnamon, salt and cayenne to taste. Stir well.

Pour in 1 can of diced tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of maple syrup, and 2 cups of chicken broth. Stir to combine.

Add 1-2 bay leaves, cover the crockpot, and cook on low for 6-8 hours or on high for 4-5 hours.

Check consistency after cooking; stir in additional broth if too thick. Remove bay leaves and serve with toppings.