Soak the beans in water for 24 hours. Change the water after 12 hours.
In a large sauté pan, brown the beef, onions and bell pepper over medium heat; drain the fat.
Add the spices to the meat and mix well.
In a large pot, pour in the tomatoes, wine and jalapeños. Add the meat mixture and stir to combine. Cook over low heat for 1 hour. Stir in the brown sugar and tabasco sauce. Add the (drained) beans, and cook until tender. Add the raisins, if desired.