The Chili

Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces. Add the diced onion and minced garlic, then cook until the onion softens and the beef is no longer pink.

Stir in the tomato paste, chili sauce, cocoa powder, cumin, brown sugar, and Sriracha. Cook for one minute, stirring constantly, until the spices become fragrant and coat the beef.

Add the canned tomatoes, kidney beans, and diced bell pepper. Stir well, bring the mixture to a gentle boil, then reduce the heat and simmer for 20 to 30 minutes.

Taste the chili and adjust the seasoning as needed. Serve hot, dividing the chili between two bowls.