Season the beef cubes generously with salt and black pepper.

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Sear the beef in batches until browned on all sides, then remove from the pot and set aside.

In the same pot, add the diced onion and cook for about 5 minutes until softened.

Stir in the minced garlic and chopped chipotle peppers, cooking for another minute until fragrant.

Pour in the brewed coffee to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

Return the beef to the pot along with the crushed tomatoes, beef broth, cumin, and oregano.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes until the beef is tender.

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

Taste and adjust salt if necessary, then serve hot.