To a small dutch oven, add in 1 tbsp of oil and brown ground beef on medium heat. Season with ½ tbsp all purpose seasoning.
Add in onion and bell pepper. Sauté until transclucent and follow with garlic.
To the pot, add in crushed tomatoes, beans, and beef stock. Stir to combine.
Season with remaining all purpose seasoning, cumin, chili powder, cayenne, and add in chocolate and bay leaf. Stir to mix in all seasonings, and allow the chili 20 minutes to simmer while covered.
Remove lid, stir, and serve immediately with cheese, sour cream, and chives for garnish alongside cornbread.