Pat the beef cubes dry with paper towels and season generously with salt and pepper.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Sear the beef in batches until browned on all sides, about 3-4 minutes per batch, then transfer to a plate and set aside.

Reduce the heat to medium, add the diced onion to the pot, and cook for 5 minutes until softened.

Stir in the minced garlic, chili powder, cumin, and minced chipotle peppers, cooking for 1 minute until fragrant.

Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits.

Return the beef and any accumulated juices to the pot, then stir in the crushed tomatoes and brown sugar.

Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 2 hours.

Remove the lid and stir in the kidney beans, continuing to simmer uncovered for another 30 minutes to allow the sauce to thicken and the beef to become fork-tender.

Taste and adjust seasoning with salt if needed, then serve hot garnished with fresh cilantro or a dollop of sour cream.