Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove beef and set aside.

In the same pot, reduce heat to medium. Add the diced onion and cook for 5 minutes until softened. Add garlic, chili powder, and cumin, stirring constantly for 1 minute until fragrant.

Stir in the chopped chipotle peppers and pour in the brewed coffee, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot. Add the crushed tomatoes, beef broth, and brown sugar. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.

Stir in the kidney beans and simmer uncovered for an additional 15 minutes to thicken the sauce and heat the beans through. Adjust seasoning with salt if needed before serving.