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Season the beef with salt and pepper and pat dry with a paper towel. In a large dutch oven over medium heat, add avocado oil. Once it is hot, add the beef, working in batches to not overcrowd the pan, sear on both sides. Sear on both sides until golden brown, around 2 minutes per side, then remove from the pan and finish with the rest of the beef until all are browned off.
In the same pot over medium heat, once the beef is removed, add the onions, bell peppers and poblano pepper and saute until cooked through. Salt as you go, and stir every now and then until translucent and cooked through, around 5-10 minutes. Once cooked through, add the jalapeno and garlic and saute another two minutes, until fragrant.
Stir in the chopped tomatoes, kidney beans, hatch chilis, chicken stock, fish sauce, chili powder, smoked paprika, chipotle powder, oregano, cumin and bay leaf. Season with salt to taste, then add the beef to the pot. Bring the liquid up to a low simmer and top with the lid. Simmer so it is just bubbling for 2 hours, or until the beef is tender. Once it is fork tender, turn off the heat.
Once the beef is tender, stir in the bay leaf and cilantro. Taste and adjust seasoning accordingly. Serve and top with your favorite chili toppings, enjoy!