1/2 cup minced seeded jalapeño pepper (about 4 large)
3 garlic cloves, minced
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon ground red pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup masa harina or cornmeal
2 tablespoons unsweetened cocoa
5 (14 1/2-ounce) cans vegetable broth
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside.
Heat oil in pan over medium-high heat. Add onion, bell peppers, jalapeño, and garlic; sauté for 10 minutes or until tender. Add chili powder, cumin, ground red pepper, salt, and black pepper; sauté 1 minute. Stir in masa harina and cocoa. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until beans are tender, stirring occasionally.