Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and break it into smaller pieces with a wooden spoon.

Brown the beef for 8 to 10 minutes until no pink remains and it's fully cooked. With a slotted spoon, remove the cooked meat to a separate bowl and set aside, leaving any rendered fat in the pot.

Add the chopped onion and celery to the pot. Sauté for 7 to 8 minutes until soft and translucent.

Stir in the balsamic vinegar and chopped bell peppers. Sauté for 3 more minutes until the peppers begin to soften slightly.

Add the chili powder, brown sugar, cumin, cocoa powder, oregano, and smoked paprika to the pot. Stir well and cook for 1 minute until fragrant.

Stir in the no-salt-added tomato paste and the diced tomatoes with their juices, mixing thoroughly.

Return the cooked ground beef to the pot, along with the drained and rinsed kidney beans and black beans.

Stir everything well to combine. Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour, or until the vegetables are tender and flavors have melded.

Once the chili has simmered, stir in the fresh lime juice and chopped cilantro (if using).

Serve hot with your favorite low-sodium toppings, such as fresh jalapeños or extra cilantro.