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In a large Dutch oven over medium high heat, add olive oil. When olive oil is hot, add onions and garlic and sauté until softened, about 3 to 4 minutes.
Add ground meat. Season with salt and pepper and cook until meat is browned, about 5 to 7 minutes.
Add red pepper, banana pepper and cook until peppers have softened, about 2 to 3 minutes. Stir in cinnamon stick, Arrabbiata sauce, red and white kidney beans, raisins, and lime juice. Bring to a boil.
Add cocoa powder. Reduce heat to low and let chili simmer, covered, stirring occasionally, until thickened and flavours marry, about 45 minutes. Taste for seasoning and adjust as needed.
Serve in a bowl with your favorite garnish.
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