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BLACK BEAN AND ESPRESSO CHILI
Nb persons: 8
1/2 cup | olive oil |
5 | large onions, chopped |
1/4 cup | instant espresso powder |
1/4 cup | ground cumin |
1/4 cup | chili powder |
1/4 cup | dried oregano |
2 28-ounce cans | crushed tomatoes with added puree |
1/3 cup | honey |
6 | large garlic cloves, minced |
7 15-ounce cans | black beans, rinsed and drained |
2 cups | water |
1 tablespoon | salt |
1/4 teaspoon | chipotle powder |
large pinch | cinnamon |
Assorted toppings , (sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeÐos, and shaved bittersweet chocolate) |
Serve this over the Baked White Polenta with Two Cheeses, and season with any or all of the suggested toppings (chocolate adds mole flavor).
Heat oil in heavy large pot over medium-high heat. Add onions and sautë until tender, about 8 minutes. Mix in espresso powder, 1/4 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.) Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.
Bon Appëtit January 2003 Entertaining Made Easy Epicurious.com © CondëNet, Inc. All rights reserved.
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