Chili con Carne

Read it through once before you start the pan.

1. 1Step 1. Heat the vegetable oil in a large Dutch oven over high heat.
2. 2Step 2. Add the ground beef and cook undisturbed for 6 minutes until deeply browned on the base.
3. 3Step 3. Break the meat into coarse pieces and cook for 4 minutes until no pink remains.
4. 4Step 4. Reduce the heat to medium, add the yellow onions and garlic, and cook, stirring often, for 5 minutes until softened and translucent.
5. 5Step 5. Stir in the chipotle chili powder, cumin powder, oregano and tomato paste and cook for 1 minute until fragrant.
6. 6Step 6. Pour in the canned diced tomatoes, 200 ml of the water, the salt and the black pepper, scraping the base of the pot to loosen the browned bits.
7. 7Step 7. Reduce the heat to medium-low and simmer uncovered, stirring now and then, for 25 minutes.
8. 8Step 8. Stir in the canned dark kidney beans and dark chocolate. Simmer uncovered for 25 minutes, stirring and adding water if it sticks, until thick and glossy. Cook the rice meanwhile.
9. 9Step 9. Put the white rice and the remaining water in a saucepan and bring to a boil over high heat.
10. 10Step 10. Cover with a tight-fitting lid, reduce the heat to low and cook undisturbed for 15 minutes until the water is absorbed.
11. 11Step 11. Take the rice off the heat and let it stand, covered, for 5 minutes.
12. 12Step 12. Fluff the white rice with a fork and spoon the chili over each portion.