Season the beef cubes generously with salt and pepper. Heat the olive 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 4-5 minutes per batch. Remove the browned beef and set aside on a plate.

Reduce heat to medium. Add the diced onion to the pot and cook for 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.

Pour in the strong coffee to deglaze the pot, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

Return the beef (and any juices) to the pot. Add the crushed tomatoes, beef broth, chili powder, smoked paprika, cumin, and brown sugar. Stir well.

Bring the mixture to a low boil, then reduce heat to low, cover with a lid, and simmer gently for 2 to 2.5 hours, or until the beef is fork-tender.

Stir in the kidney beans and simmer uncovered for an additional 20-30 minutes to allow the sauce to thicken and the beans to heat through.

Taste and adjust seasoning with extra salt or pepper if needed, then serve hot.