Heat the oil over medium-high heat or on the sauté function, if your machine has one. (See headnote.) Add the diced onion and pepper and cook, stirring occasionally, until cooked through and translucent, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more, stirring occasionally, then stir in the chile powder, cumin, and oregano, stirring and cooking for 30 seconds or so, until fragrant.
Add the ground meat, along with the salt, pepper, diced tomatoes, and cilantro, and stir until everything is well-combined.
Add the water (or water and beer), the dried beans, and chocolate to the slow cooker. Stir well, then set the heat to 200ºF (95ºC). Depending on your machine, check the manual (or the manufacturer's website) that came with your machine to find out if that's low or high. On my machine it's called "Simmer."
Cook the chile for 7 hours, until the beans are tender. Taste, and season with additional salt if necessary, before serving.