Step 1: In a large Dutch oven or heavy pot, brown the ground beef over medium-high heat until fully cooked. Drain excess fat if necessary, but leave a small amount for flavor.
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 cook for another minute until fragrant. Add the chili powder, cumin, smoked paprika, cocoa powder, salt, and pepper. Stir well to coat the meat and veggies.
Step 4: Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor of this chili recipe base.
Step 5: Pour in the crushed tomatoes, beef broth, kidney beans, and black beans. Bring the mixture to a boil.
Step 6: Reduce the heat to low and simmer, uncovered, for 45-60 minutes. Stir occasionally to prevent sticking. The chili recipe is done when it has reached your desired thickness.