Place your large skillet on the stove top. Turn the heat to a medium-high setting. Add the ground beef to the hot skillet.

Cook the beef until it is completely brown. Stir it often with your wooden spoon. Break the meat into very small pieces.

Drain all the fat from the cooked meat. You can use a colander for this step. This keeps the chili from being too oily.

Add the chopped onions to the meat now. Stir in the green peppers and the garlic. Cook them until the vegetables are very soft.

Transfer the meat mixture to the stock pot. Turn the stove to a medium heat level. This is where the magic happens.

Pour in the diced tomatoes and tomato sauce. Do not forget to include all the juice. This provides the liquid for your chili.

Add the kidney beans to the large pot. You do not need to drain them first. The bean liquid adds extra thickness and flavor.

Stir in the chili powder and ground cumin. Add a little salt and black pepper now. Mix the spices into the liquid well.

Measure the unsweetened cocoa powder very carefully. Add it to the pot and stir slowly. The color will turn dark and rich.

Bring the chili to a very light boil. Turn the heat down to a low simmer. Cover the pot with a heavy lid.

Let the chili simmer for one full hour. Stir it every fifteen minutes to prevent burning. This allows all the flavors to blend.

Taste the chili before you serve it hot. Add more salt if you think it needs it. Serve it in deep bowls for everyone.