Beans:

Soak beans overnight in a bowl with water covering them by a few inches. The next day, drain and rinse beans then transfer them to a pot, cover with water, and bring to a boil over medium-high heat. Reduce to a simmer and leave undisturbed for an hour. If not yet cooked through at one hour, keep at a gentle simmer and begin checking every 20-30 minutes, adding water as necessary and tasting for doneness. Once done, drain, add a pinch of salt, and set aside. Note: do not season the beans while cooking, this will toughen them and they will not cook through.

Chili:

Heat dutch oven or large pot on medium-high heat, add olive oil, then sauté onion, pepper, and garlic.

Add tomato paste, cumin, and chili powder to create a paste and sauté for another minute.

Add vegetable stock, beans, and barley. Cook for 15 minutes.

Add tomatoes and cook for another 40 minutes until barley is tender. Add more stock or water if barley absorbs all of the liquid too quickly.

Add cocoa powder, chipotle pepper, honey, and water (to loosen if necessary). Add salt and pepper.

Add garnish (optional) and enjoy!

*Note: can use 2 cups of canned beans, rinsed and drained, in place of dried beans if preferred