Heat the olive oil in a 4-quart or larger pressure cooker.

Stir in the cumin seeds and toast for 20 seconds.

Add the ground meat in small batches, stirring vigorously after you add each batch to ensure even browning.

Use a long-handled fork or spoon to break up and crumble the meat.

Continue cooking over high heat until the meat is brown.

Stir in the onions and water, scraping up any browned bits from the bottom of the cooker.

Blend in 3 tablespoons of chili powder and the cocoa powder.

Add the chopped chorizo and bell pepper.

Pour the diced tomatoes on top without stirring.

Lock the lid of the pressure cooker in place.

Over high heat, bring the cooker to high pressure.

Reduce the heat to maintain high pressure and cook for 4 minutes.

Turn off the heat and quick-release the pressure.

Remove the lid, tilting it away from you to allow steam to escape.

Stir in the garlic, oregano, salt, and pepper to taste, adding more chili powder if desired.

Simmer the chili uncovered, stirring occasionally, until the flavors are integrated, about 3 to 5 minutes.

Serve in bowls or use a slotted spoon to fill taco shells.

Garnish with your choice of toppings.