In a large pot or 6 quart dutch oven cook together beef, onion, poblano and jalapeno in a few drizzles of olive oil. Cook over medium-high until no pink remains, about 8-10 minutes. Add garlic, cook for 1 minute longer. Drain excess fat from pot.
To the pot add beans, tomatoes, broth, tomato paste, lime juice, chili powder, cumin, cocoa powder, oregano, salt, pepper and cinnamon. Mix well.
Bring to a boil, then lower heat to medium-low and simmer covered for 30 minutes. Uncover, taste and adjust salt and pepper to your taste. Simmer uncovered for 15-20 minutes.
Mix in cilantro at the end of cooking. Serve with shredded cheese, green onion, sour cream and tortilla chips, if desired.