1 Combine ancho chile, cayenne, paprika, cumin, oregano, cocoa, cinnamon, salt and pepper in a small bowl. Mix to combine and set aside. 2 Heat the olive oil in a large heavy pot over medium heat. Cook and stir onions until soft and translucent, about 5 minutes. Stir in the ground beef and garlic. Cook and stir until meat is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook and stir until fragrant, 3 to 4 minutes. 3 Stir in the bell peppers, tomato puree and water. Bring to a simmer then reduce heat to low. Cover and cook about 1 hour. Stir in the beans, and continue to simmer, uncovered, 20 to 30 minutes more. Adjust seasoning to desired taste. 4 Serve hot with dollops of chilled guacamole and soy sour cream and a handful of chips. Garnish with fresh cilantro leaves if desired.