I advise you to use canned beans, they're very good and will save you the  following steps.

If you absolutely want to use dried kidney beans, soak them overnight in a large amount of water.

The next day, cook them in a pressure cooker for about 20 minutes, covered with water and a bay leaf if possible .

Salt with 1 teaspoon of salt halfway through cooking.

Once cooked, drain and set aside. Be careful with their cooking; they should be fully cooked yet maintain their firmness

Chop the onion and dice the bell pepper and chillies.

Heat the oil in a large skillet and sauté the onions over low heat until translucent.

Add finely chopped garlic, peppers and chili peppers. Sauté for 1 or 2 minutes to release their flavor.

Add ground meat and cook for 10 minutes, stirring to break up into small pieces.

Add the spices, cumin, Espelette pepper, oregano, salt and paprika. Mix well.

Add the finely chopped tomatoes and cook, covered, over a low heat for 10 minutes.

Add the tomato paste and mix well.

Dilute the 2 bouillon cubes in the water and pour into the pan. Cover and simmer for 20 minutes.

Add the beans and simmer for a further 20 minutes, more or less, depending on the consistency of your chili con carne, with more or less sauce. I prefer when the chili is smooth and creamy.