Step 1: In a large Dutch oven or heavy pot, brown the ground beef over medium-high heat until no longer pink. Drain the excess fat, leaving about one tablespoon in the pot.
Step 2: Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Step 3: Stir in the minced garlic and all the spices (chili powder, cumin, paprika, cocoa, cayenne). Cook for 1 minute until fragrant to toast the spices for your chili recipe.
Step 4: Pour in the crushed tomatoes, beef broth, and both types of beans. Stir well to combine all ingredients.
Step 5: Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for at least 60-90 minutes, stirring occasionally, until the chili recipe has thickened and flavors are fully developed.
Step 6: Season with salt and pepper to taste. Serve hot with your favorite toppings like cheese, sour cream, or green onions.