1Chop the onion and chop or press the garlic.
Preheat a large stock pot over medium heat, add the ground beef, onions and garlic. Sprinkle with seasonings and cocoa powder, and brown, stirring often, crumbling the meat as fine as you can get it.
2When the beef is done, add 1 gallon of water, the chipolte bouillon cubes, and red beans.
3Bring to a simmer and reduce heat to where it barely bubbles.
Let cook until the beans are tender, but not mush, 6-8 hours.