Heat olive oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes until it turns translucent and fragrant.
Add the minced garlic and cook for another minute, stirring constantly, until it becomes aromatic.
Increase the heat slightly and add the ground meat, breaking it apart with a wooden spoon. Cook for about 7-8 minutes until browned and no longer pink, with a savory aroma filling the kitchen.
Stir in the chopped bell pepper, cumin, chili powder, salt, and pepper, cooking for 3 minutes to soften the peppers and toast the spices slightly.
Pour in the diced tomatoes with their juice and add the drained kidney beans. Stir everything together, then bring to a gentle simmer.
Reduce the heat to low and cover the pot. Let the chili simmer gently for about 25-30 minutes, stirring occasionally, until flavors meld and mixture thickens slightly.
Once the chili has simmered, remove from heat and add the dark chocolate square. Stir slowly until the chocolate melts completely into the sauce, creating a glossy, rich finish.
Taste and adjust seasoning with additional salt and pepper if needed. Let the chili rest for a few minutes to allow the flavors to settle.
Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro, if desired.
