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.
- 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
Serve immediately, or put it in the fridge; will keep for several days.
- 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.
- 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.
- 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.