Mocha Chili

Adapted from Mark Bittmann's "Espresso Black Bean Chili".

Note that this recipe contains a lot of caffeine, unless you use decaf. Having it for dinner is a mistake.

Ingredients

• 3 tablespoons neutral oil (e.g. safflower, corn)
• 2 onions, chopped
• 2 tablespoons minced garlic
• 3 cups chopped ripe tomato (about 1.5 pounds whole; canned is fine; don't bother to drain)
• One of the following:
  • 1/2 to 1 cup freshly brewed espresso
  • 1 to 2 cups brewed coffee
  • 2 tablespoons espresso powder
• 2 tablespoons chili powder
• 3 tablespoons molasses
• One 3-inch cinnamon stick
• 1 pound black beans
• Salt and pepper
• A pinch of turmeric
• 1/4 cup baker's chocolate

Directions

1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft (about 5 minutes). Add the garlic and cook for another minute.
2. Stir in the tomato, espresso, chocolate, molasses, cinnamon, chili powder, beans, and turmeric. Add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.
3. Continue cooking until the beans are tender, anywhere from 45 minutes to 1.5 hours. (You can keep cooking for up to 3 hours if convenient.) Taste and adjust the seasoning, adding more sugar, salt, or pepper.