Heat the large pot over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until it’s browned and no longer pink, about 8 minutes. Remove excess grease if necessary.
Add the diced onion to the beef and sauté until translucent and fragrant, about 5 minutes. Stir frequently so the onions soften evenly.
Mix in the minced garlic, cook for another minute until fragrant, making the mixture slightly bubbly and fragrant.
Pour in the diced tomatoes along with their juices. Stir everything together, bringing the mixture to a gentle simmer.
Stir in the chili powder, cumin, and smoked paprika, evenly coating the meat and vegetables as the spices bloom and the mixture begins to thicken slightly.
Add the rinsed kidney beans, stirring them into the chili base. Reduce heat to low and let the chili simmer gently for about 20 minutes, uncovered, allowing flavors to meld.
Once the chili has thickened and developed a rich aroma, add the roughly chopped dark chocolate. Stir continuously until the chocolate melts completely and is well incorporated, giving the chili a glossy, deep color.
Taste the chili and adjust seasonings if needed. Let it simmer for another 5 minutes to allow the flavors to meld thoroughly.
Serve hot in bowls, garnished with fresh herbs or shredded cheese if desired. The chili will have a thick, hearty consistency with a subtle sheen from the melted chocolate.
