Season the beef
cubes with plenty of salt and black pepper. Set a large, heavy-based pot over medium-high heat and add a 3-count of olive oil
(about 3 tablespoons). When the pot is very hot, add the beef and stir until brown. Mix in the onion, garlic, chipotle, and jalapeno, then stir in the Chili Powder. Add tomato paste and pour the entire can of tomatoes with their liquid into the pot; crush tomatoes with the back of a wooden spoon. Stir in chocolate
. Add enough water to just cover the meat
and simmer, uncovered, until the meat is forktender and comes apart with no resistance, about 2 hours. When done cooking, use a wooden spoon and beat the chili vigorously so the meat comes apart in shreds. Thicken the mixture by stirring in the masa harina. Season with salt and black pepper and simmer for another 30 minutes, stirring occasionally. Garnish with lime wedges and cilantro and serve with Corn Pudding with Poblano.