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1
Drain and rinse the soaked beans, and place them in a large saucepan with water to cover by 2 inches.
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2
Bring to a boil, reduce heat, cover, and simmer gently until the beans are tender, about 1 1/2 hours.
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3
(You can prepare the beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
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4
Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium heat; add the tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes.
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5
Cover the pan, reduce heat to medium-low, and continue to cook, turning, until the tomatoes have softened, 7 to 8 minutes more.
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6
Transfer to a large bowl.
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7
When cool enough to handle, peel and core the tomatoes.
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8
Place the tomato flesh in a clean bowl, and reserve.
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9
While the tomatoes cool, place two-thirds of the onion quarters in the same skillet with 2 tablespoons of the oil.
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10
Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes.
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11
Transfer to a bowl to cool.
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12
Repeat with the garlic cloves, remaining onion, and another tablespoon oil.
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13
When cool enough to handle, peel the garlic and onion, cutting off and discarding roots and peels and adding the flesh to the bowl with the tomato.
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14
Transfer the vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth.
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15
Set aside in a large bowl.
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16
Tear the chiles in half, and discard the stems and seeds.
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17
In the same skillet over medium heat, toast the chiles in the remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes.
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18
Transfer to the blender.
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19
Bring the broth and water to a boil, pour over the chiles, and let stand until the chiles are pliable, about 5 minutes.
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20
Puree the chiles and broth, and stir into the tomato mixture.
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21
In a 7-quart Dutch oven over medium heat, cook one-third of the meat, breaking it up with a spoon and stirring occasionally, until nicely browned, about 8 minutes.
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22
While the meat is cooking, brown another third of the meat in the skillet.
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23
Then add that batch to the first in the Dutch oven.
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24
Stir the tomato mixture into the meat in the Dutch oven.
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25
Brown the remaining beef in the same skillet; add to the Dutch oven.
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26
Drain the cooked beans; add them to pot with the salt.
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27
Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until the meat is tender and the sauce is thick, about 1 1/2 hours.
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28
Stir in the chocolate; season with pepper.
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29
Serve with the guacamole.
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30
Halve the avocados, and remove the pits.
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31
Score the flesh into cubes with a small, sharp knife, and scrape them into a bowl.
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32
Stir in the lime juice, lemon juice, tomatoes, onion, chile, and garlic.
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33
Season with salt and pepper.
