In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, powder, instant coffee cocoa and salt; cook and stir for 1 minute.
Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. If desired, serve with sour cream, onions, cheese and jalapeno slices.