Make a large cup of coffee and put the dried chilies in to soften them. Put a spoon on the chilies to keep them from floating to the top.
Brown the meat on a hot skillet, making sure not to overcrowd the pan. Put the cooked beef aside; while frying the meat, you can prepare the vegetables.
Dice the bell peppers and red onions. Thinly slice the fresh chilies and peel the garlic cloves.
Remove the chilies from the coffee and chop them finely.
Cook the chili
Put a large pot over medium heat and heat it. Add olive oil and heat until it shimmers.
Add onion, crushed garlic, spices, and a good pinch of salt and pepper. Fry until the onions are soft and translucent.
Add the bell peppers, coffee, chocolate, molasses, and cinnamon sticks and stir until combined. If you want the bell peppers to have a bite, wait to add them until you add the beans.
Add the tomatoes and the reserved meat.
Heat to the boiling point, turn down the heat to low, and let simmer under a lid for at least two hours.
Add beans (and bell peppers if you left them out earlier) and let the dish simmer for 15 to 30 minutes—season to taste with salt and pepper.
Serve the chili piping hot with boiled rice, a good spoonful of sour cream, and sprinkle fresh chilies on top.