Brown the meat. Set a heavy pot over medium heat. Add olive oil if using lean meat. Add ground beef or turkey and cook until browned with crispy bits forming. Season lightly with salt and pepper.

Build the base. Add onion, bell pepper, and jalapeño. Cook until soft, about 5 to 6 minutes. Stir in garlic and tomato paste for 1 minute until it smells toasty and sweet.

Spice it right. Sprinkle in chili powder, cumin, smoked paprika, and oregano. Toast for 30 seconds.

Liquids and tomatoes. Pour in crushed tomatoes and broth. Scrape the bottom to release all the tasty browned bits. Stir in cocoa powder and a little sugar.

Simmer low and slow. Bring to a gentle bubble. Reduce heat to low and simmer uncovered for 30 to 45 minutes until thick and glossy. Stir occasionally.

Beans and final taste. Stir in beans and cook for 10 more minutes. Taste and adjust salt, pepper, or chili powder as needed.

Rest and serve. Take the pot off heat and let it sit for 5 minutes before serving.