Preheat your oven to 400°F (200°C) and arrange whole sweet peppers on a baking sheet. Roast for about 20-25 minutes until the skins are blistered and charred in spots, then remove and let cool slightly.
Once cooled enough to handle, peel off the charred skins from the peppers and dice them into small pieces.
Heat olive oil in a large pot over medium heat. Add diced onions and cook until they become translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until it releases a lovely aroma.
Increase the heat slightly and add the ground meat, breaking it apart with a spoon. Cook until browned all over, about 8 minutes.
Stir in the diced roasted peppers along with ground cumin and chili powder, cooking for 2 additional minutes to combine flavors.
Pour in the diced tomatoes and bring the mixture to a gentle simmer. Reduce heat to low and let cook uncovered for 15-20 minutes to thicken slightly.
Add the chopped dark chocolate and stir until fully melted and integrated into the chili, giving it a rich, glossy appearance.
Taste and adjust seasoning with salt and pepper as desired. Continue to simmer for another 5 minutes to meld all flavors together.
Serve the chili hot, garnished with fresh herbs if desired, and enjoy its thick, velvety texture with tender vegetables and a smoky-sweet flavor.
