Heat the olive oil in a large pot over medium-high heat. Add the diced onion and chopped bell pepper, sautéing until softened and fragrant, about 5 minutes, with the mixture bubbling and the vegetables turning translucent.
Add the minced garlic to the pot and cook for another minute, until fragrant and slightly golden.
Stir in the ground beef, breaking it apart with your spoon, and cook until browned all over, about 8 minutes, until the mixture is bubbling and the beef develops a deep color.
Mix in the chili powder, cumin, smoked paprika, cocoa powder, and a pinch of salt and pepper; cook for 1-2 minutes to toast the spices and deepen their aroma.
Pour in the beef broth and coffee, stirring well to deglaze the bottom of the pot and incorporate all flavors, letting it bubble up.
Add the drained kidney and black beans, and stir the mixture to evenly distribute the ingredients.
Reduce the heat to low and let the chili simmer uncovered for about 30 minutes, stirring occasionally, until the mixture thickens slightly and the flavors meld, with a rich smoky aroma filling the kitchen.
Taste the chili and adjust the seasoning with salt and pepper as needed, ensuring a balanced and bold flavor.
Serve the chili hot, garnished with your favorite toppings, and enjoy the deep, smoky, and hearty flavors.
