Heat half of the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside.
Pour the remaining oil into the pan, heat over medium heat, and add the ground meat. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour. Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Pour in the warm broth. Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.
Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste.
Meanwhile, preheat the oven to 205ºC/400°F. Crumple large sheets of foil to make 4-inch balls (one ball per serving), then place on one or two baking sheets. Place one tortilla on top of each ball. Bake 8-10 min or until tortillas are golden brown. (Tortillas will drape over balls as they bake)
Portion out the salad leaves to the tortilla bowls, then add the meat mixture on top. Sprinkle with freshly chopped cilantro leaves, garnish with sour cream, then serve.
The chili can be prepared ahead of time and assembly in the tacos at the last minute.
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