The Ministry

Things said by smart people

Gallery o' photos

Kinfolk

The late, lamented Left-Wing Frisbee game

Black Bean & Espresso Chili

Sir Kraab sez: Many, many good variations. Check out thecomments on Epicurious for other ideas.

½ cup olive oil
5 large onions, chopped [I used 2]

¼ cup instant espresso powder
¼ cup chili powder
¼ cup ground cumin [roasted cumin seeds]
¼ cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey [about 1/8 c.]
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water [Bass beer]
1 tablespoon salt
¼ teaspoon chipotle chili powder or chili powder [chipotle]
Large pinch of ground cinnamon

[1 square of baking chocolate]

[Made 2 days early; when I rewarmed it, I added more chili powder, chipotle powder, cinnamon, and chocolate.]

Assorted toppings (sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate)

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes.

Mix in espresso powder, ¼ cup chili powder, cumin, and oregano. Cook 1 minute.

Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes.

Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.

(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Makes 8 servings. [More like 12.]