Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.

Add the diced onion and minced garlic to the pot. Stir and cook for 3 to 4 minutes until the onion softens.

Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.

Add the drained kidney beans and diced tomatoes with their liquid. Stir everything together and bring to a simmer.

Reduce heat to low, cover the pot, and let the chili cook for 20 minutes, stirring once or twice.

While the chili simmers, place the white rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender.

Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Spoon the chili over portions of steamed rice.