Heat the vegetable oil in a large Dutch Oven or pot over medium-high heat.
Add the beef to the pot and brown in batches so as not to overcrowd the pot.
Once browned, add the onion and bell pepper, stirring and cooking until they are soft.
Reduce the heat to low and add the garlic, chili powder, ground cumin, smoked paprika, cocoa powder, marjoram, and cayenne pepper.
Cook for 1 minute while stirring constantly.
Add the beef broth and bay leaves, cover, and simmer for about one hour.
Add the can tomatoes, red kidney/ black beans, Cover and simmer for about 2 more hours or until desired consistency. Make sure to stir often to avoid sticking to bottom of pan.
Ladle into bowls and garnish with sour cream, minced jalapeno, and cheddar cheese.