In a large kettle, cook the chopped onions in vegetable oil, covered over moderately low heat, stirring occasionally, until onions are soft.

Add minced garlic and cook for one more minute.

Add the diced beef chuck or ground turkey.

Cook over moderate heat, stirring to break up the lumps, until no longer pink.

Stir in chili powder, ground cumin, cocoa powder, paprika, oregano, red pepper flakes, and bay leaves.

Cook the mixture, stirring, for one minute.

Add the tomato sauce, chicken broth, and cider vinegar.

Bring the mixture to a boil, then reduce heat and simmer covered, stirring occasionally, for 75 minutes or until the meat is tender.

Add the drained kidney beans, diced green peppers, and salt and pepper to taste.

Simmer for an additional 15 minutes or until bell peppers are tender.

Discard the bay leaves.

Ladle the chili into serving bowls and garnish each serving with a dollop of sour cream and chopped scallions.

Chili may be made 3 days in advance.

It will improve in flavor if cooled completely uncovered and then chilled covered overnight.