Dark Chocolate and Chili Chili

Dice the yellow onion and bell pepper. Mince the garlic cloves.

Heat olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering.

Add the diced onion and bell pepper. Sauté, stirring occasionally, until the onion is translucent and softened, about 6 minutes.

Add the minced garlic and cook for 1 minute, until fragrant but not browned.

Push the aromatics to the sides of the pot. Add the ground beef in an even layer and let it sear without stirring for 2 minutes.

Break the beef apart with a wooden spoon and continue cooking until browned on all sides, about 5 more minutes.

Season the beef with salt, black pepper, cumin, paprika, smoked paprika, and cayenne. Stir to coat the meat evenly.

Pour in the tomato sauce and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.

Add the cocoa powder and whisk or stir vigorously to dissolve it into the liquid, ensuring no clumps remain.

Drain and rinse the kidney beans and black beans, then add them to the pot.

Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 25 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt or cayenne if you want more heat. The flavors should be deeply integrated and slightly thick.

Remove from heat and let the chili rest, uncovered, for 5 minutes. The sauce will thicken slightly as it cools.

Ladle into bowls and serve with toppings like a dollop of yogurt, fresh cilantro, or a dusting of cocoa powder if desired.