Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa, chiles, canned tomatoes and kifney beans; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.