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Barbecue Bean and Cheese Chili

3 tablespoons olive oil, divided
2 lbs. lean ground beef
Salt and pepper to taste
2 medium onions, 1 red and 1 white, coarsely chopped
2 tablespoons chili powder
1 tablespoon cinnamon
2 teaspoons cumin
1 bottle (28 oz.) hickory barbecue sauce
1 can (28 oz.) crushed or diced tomatoes
1 can (15 oz.) tomato sauce
1 can (28 oz.) barbecue baked beans
2 cans (14 oz. each) black beans
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Sharp Wisconsin & Vermont Cheddar Cheese with Real Bacon, divided

Heat 2 tablespoons oil in a heavy, large pot over medium-high heat. Brown ground beef about 8-10 minutes, breaking up in pieces as it cooks: season with salt and pepper. Remove with slotted spoon and discard drippings.
In same pot, sauté 1 tablespoon olive oil, onions, chili powder, cinnamon and cumin.
Add barbecue sauce, crushed tomatoes, tomato sauce, baked beans and black beans and stir. Simmer on low heat. Add prepared ground beef. Near completion, slowly stir in 1 cup cheese and melt into chili.
When ready to serve, reheat; ladle chili into bowls, Place remaining cheese in serving bowl and offer as topping with chopped raw red onion, sour cream and cinnamon as additional options.

Do-Ahead Tip: The chili should be made 1-2 days ahead so the great flavors can blend
Serving suggestion: Serve with crusty bread. A side green salad can make the meal complete.