Heat 2–3 tablespoons extra virgin olive oil in a large Dutch oven or soup pot over medium-low heat.
Add the diced red bell pepper, onion and chopped garlic. Add chili powder, garlic powder, cumin, paprika, parsley, crushed red pepper and a little salt and black pepper. Cook slowly over medium-low heat until the vegetables are softened, fragrant and deeply golden from the spices.
next, add the tomato paste and sauté it with the vegetables and seasonings. Add another drizzle of olive oil if the pot seems too dry.
Now, add the ground beef. Break it apart and cook with the seasoned vegetables until browned. Do not drain the fat unless desired. If substituting ground turkey, use the same 1½ pounds and add another drizzle of olive oil while browning if needed.
pour in the whole peeled San Marzano tomatoes and break them apart directly in the pot with a wooden spoon. Stir in the crushed San Marzano tomatoes.
Swirl ¼–½ cup water through the empty tomato cans and add it to the pot.
Stir in the drained and rinsed kidney beans, bay leaves, Tabasco and either 1 teaspoon unsweetened cocoa powder or a small pinch of espresso powder.
Bring the chili to a boil, then reduce the heat to a very low simmer. Cover with the lid slightly ajar and simmer for about 30 minutes, stirring occasionally. Add a little water if needed.
Taste and adjust with additional salt, black pepper, Tabasco or crushed red pepper as needed. Remove the bay leaves.
Serve topped with shredded cheddar cheese, crushed Fritos, chopped green onions and sour cream. Serve over hot white rice if desired.
