Sweet Chili - cooking recipe

Ingredients

1 lb round steak, ground
1 medium onion, minced
2 garlic cloves, minced
1 green bell pepper, minced
2 -3 teaspoons chili powder (we liked it with 2, but up it if you like really spicy)
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon cocoa
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 (15 ounce) cans kidney beans, do not drain them
1 (16 ounce) bottle tomato passata (or 500ml tetrapak, tomato puree can be subbed if passata is unavailable)
1 (16 ounce) can water (just measure in the tomato sauce can)
8 ounces Pepsi
1/2 cup tomato ketchup
1 tablespoon Worcestershire sauce
salt and pepper
Garnishes
broken-up tortilla chips
sour cream
grated cheddar cheese
diced onion

Preparation

Brown ground round in Dutch oven/pot over medium-high heat. (There is no need to add any oil to Dutch oven. Initially, the meat may stick a bit, but will unstick as you stir it and its juices are released.) If there is any grease in pot after browning, drain meat in colander and add to pot again.
Add ALL of the remaining ingredients and salt and pepper to taste and cook, at a simmer, for 1 to 1 1/2 hours, or until chili is thickened to your taste. (If chili is getting too thick, dribble in a little boiling water) Remove bay leaf before serving.
Serve at table with garnishes.
Note: I cut the onion up into chunks along with the green pepper and garlic and minced them in my mini-processor.