In a 2 1/2 quart saucepan, cook the ground beef over medium heat until browned, about 6-8 minutes, breaking it into crumbles.

Drain off any fat.

Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate to absorb excess fat.

Wipe the remaining fat residue from the saucepan.

In the same saucepan, sauté the chopped onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes.

Add the oregano, cumin, chili powder, cocoa powder, sugar, crushed hot pepper, and Tabasco sauce to the saucepan.

Cook for an additional 3 minutes.

Stir in the kidney beans, cooked ground beef, and the remaining crushed tomatoes.

Cook together for 25 minutes over low heat, stirring occasionally.

Serve hot.