In a Dutch oven or a large, deep skillet, heat the olive oil, two turns of the pan, over medium-high. Add the beef and cook, breaking into pieces with a spoon, until browned, about 5 minutes. Add the chili powder, espresso powder, coriander and cumin; season with salt and pepper. Cook, stirring constantly, about 1 minute. Add the onions, garlic and jalapeno. Partially cover and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
Add the tomato paste; stir until blended, then add the stock, beans and Worcestershire sauce. Bring to a bubble, then reduce the heat to low and let simmer, stirring often, until flavors combine, about 5 minutes.
Serve chili in shallow bowls with toppings of choice.
