In a large pot or Dutch oven, heat 2 tablespoons of neutral oil over medium heat. Add 1 pound of ground beef, breaking it into chunks. Sauté for 10-15 minutes until browned and no longer pink, stirring occasionally.

Using the same pot, add a diced yellow onion, a chopped green bell pepper, a diced poblano pepper, and a minced jalapeño. Sauté the vegetables over medium heat for about 5 minutes until they soften and the onion becomes translucent.

Stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for an additional 2-3 minutes until fragrant. Sprinkle in the chili powder, smoked paprika, dried oregano, cocoa powder, ground cumin, ground coriander, and a pinch of ground cinnamon. Stir vigorously.

Return the browned beef to the pot and add 1 tablespoon of Worcestershire sauce, 2 tablespoons of apple cider vinegar, one can of fire-roasted tomatoes, and 2 cups of beef broth. If desired, pour in 1 cup of beer for extra depth. Stir well.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and let simmer for 1-2 hours, stirring occasionally.

About 10 minutes before serving, stir in 2 cans of drained red kidney beans. Taste and adjust seasoning if necessary.