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In a large skillet over medium-high heat, heat oil. Add onion, season with salt, and cook, stirring occasionally, until slightly softened and translucent, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until brick-red, 1 to 2 minutes. Transfer onion mixture to a large slow cooker.
In same skillet over medium heat, break up beef; season with salt and black pepper. Cook, undisturbed, until mostly browned, about 5 minutes. (It doesn’t need to be fully cooked through.) Add chili powder, cumin, paprika, oregano, and cayenne (if using) and cook, stirring, until fragrant, about 1 minute. Using a slotted spoon, transfer beef mixture to slow cooker. Discard any excess fat.
Add beans, tomatoes, and beer to slow cooker; season with salt and black pepper.
Cover and cook on low, uncovering during the last 20 minutes if needed, until chili has slightly thickened, 4 to 6 hours.
Squeeze lime halves over chili; season with salt and pepper. Top with Fritos, cheddar, scallions, and sour cream (if using).