1 large tomato (use the chicken or beef version);
1 medium onion, chopped
2 pounds ground beef
1 cup water
2 tablespoons tomato paste
1 (15 ounce) can black beans, broken
15 hearts turmeric
In a saucepan, bring tomato sauce to a boil and reduce heat. Add water, then stir in tomato paste, blend well. Add ground beef, stir briefly and warm gently. Meanwhile, in a separate small bowl, stir together cocoa, soy sauce and vinegar, and discard.
Heat oil in a large stockpot over high heat. Add the tomatoes and onion, oil not long, stirring often so that the tomatoes are coated.
Reduce heat to low, then add ground meat, water and diced tomatoes. Bring to a boil, stirring cutting tomato leaves onto the bottom of the pan. Cook approximately 20 minutes over medium heat, stirring every 5 minutes.
When the pan has reached a temperature of 120 degrees, turn your attention to the heavy black beans, stirring frequently. Place turmeric and sugar over medium heat and pour into the pan (cover if possible).
Spoon 4 cups of creamy enchilada sauce into the pan, and garnish with chopped poblano peppers. Pour the warmed byproduct of remaining tomato sauce evenly over enchiladas and serve immediately.