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Heat oil in heavy large pot over medium-high heat. Add onions; saute until brown, about 6 minutes. Add jalapenos and garlic; saute 1 minute. Add beef; saute until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
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SLOW COOKER INSTRUCTIONS:
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Brown the meat in a separate pan; drain the fat.
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Combine meat, onion, garlic, jalapenos, tomatoes, kidney beans, and beer in the slow cooker. Cook on low for 8 hours.
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In the last hour of cooking, add the chili powder, cumin, and paprika. Mix well.
