Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the pork and brown for 4-5 minutes a side, then remove to a separate bowl.
Drain the excess liquid and add 1 tablespoon of olive oil to your pot. Reduce heat to medium, then add onion, garlic, oregano, smoked paprika, cumin, salt and pepper, LA MORENA Chipotle Peppers in Adobo, and adobo sauce to the same pot and saute for about 8 minutes until the onions are starting to soften, stirring occasionally.
Add the browned pork back in, then stir in the beans, broth, tomato paste, bay leaf, and cocoa powder. Bring the chili mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
Remove bay leaf before serving, and squeeze in a little fresh lime juice, if desired. Garnish chili with LA MORENA Whole Jalapenos, and serve with your favorite chili fixings.