In a large Dutch oven, heat olive oil over medium-high. Add onion and garlic. Cook, stirring often, until vegetables soften, about 5 minutes.
Toss ground beef in the pot and season with salt and pepper. Cook, stirring often and breaking up ground beef with a spoon if needed, until browned and cooked through, about 5 minutes.
Toss in ground cumin, ground coriander and smoked paprika and stir until aromatic, about 2 minutes.
Add poblano chiles; season. Cook, stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes.
Pour in beef stock. Add homemade chile sauce. Bring to a boil; reduce heat to medium. Cook, stirring often, until slightly reduced, about 15 minutes.
Rinse 1 to 3 cans kidney beans. Cook, stirring often, until flavors meld, about 15 minutes.
