In a dutch oven, stock pot, or other large, heavy bottomed pot, heat oil over medium-high heat, and sear off the cubed chuck steak in batches. Take care not to crowd the pot...each batch should be a single layer so the meat is browned not "simmered". Each batch should take 3 minutes, stirring frequently. Set browned off steak aside in a separate bowl.
Add the onion and peppers into the beef drippings in the pot; add another ⅔ tbsp of oil if needed, and cook until they start to soften.
Add ground beef, seasoning with salt and pepper, and cook along with onions and peppers. Break down large clumps with wooden spatula or spoon. When all pink meat is gone, add garlic and continue to cook and mix together.
After all ground beef is just starting to brown, add steak back into pot, add chili powder and paprika and mix thoroughly. Cook for about 2 minutes. Then add beef stock until just covering, stirring and scraping up/deglazing any cooked/browned bits at the bottom. Bring mixture to simmer for 5 minutes.
At this point I like to check the seasoning. Take a small tasting sample of the broth. Adjust with salt and chili powder as you like, keeping in mind that more flavor will extract and intensify as it cooks. Simmer for another 30-45 minutes until steak starts to tenderize.
Add in kidney beans (ensure they are fully drained) and mix. Add in tomatoes and cocoa powder, mix, and simmer 10 minutes. Add corn meal and mix thoroughly. Simmer for another 10-15 minutes and check seasoning one last time. If you like it hotter, add chipotle or cayenne (use small amounts at a time, let simmer for 5-10 minutes, and recheck flavor).
Keep this on a low simmer for as much as another hour at this point until meat is tender to your liking.
(Optional Step) Refrigerate 12-18 hours and reheat before serving. This will intensify flavor.