Peel and finely dice the onion. Core and finely dice the bell pepper. Peel and finely dice the garlic.

Put oil in a large pot, add the onions and bell pepper and a generous pinch of salt. Sauté over medium heat for about 5 to 7 minutes, until the vegetables are soft and the onions are translucent.

Add the garlic and sauté for one minute. Add the ground meat to the vegetables, break it up thoroughly with a wooden spoon, and brown it over medium-high heat for about 5 minutes until crumbly. Once the meat is nicely browned, add the spices and flour and sauté for about 30 seconds, stirring constantly.

Add the tomato paste, sauté for another minute, then deglaze with red wine and crumble a bouillon cube over the pot. Let the alcohol evaporate, then add the chopped tomatoes and water, and stir well.

Cover the chili and simmer for 30 to 60 minutes. (The longer, the better.) Then drain the beans and corn and add them to the chili along with the chocolate. Now simmer the chili uncovered for another 20 to 30 minutes until it has thickened slightly.

Season the chili with salt, pepper, and chili powder before serving and serve with side dishes of your choice.