From Cooking Light, April 2007.
INGREDIENTS:
3 tablespoons grapeseed or corn oil
2 onions, chopped
2 tablespoons minced garlic
3 cups chopped ripe tomatoes (can use canned, undrained)
1/2 to 1 cup freshly brewed espresso, or 2 tablespoons espresso powder (I used espresso powder)
2 tablespoons chili powder
1/4 cup dark brown sugar or 3 tablespoons molasses (I used molasses)
1 3-inch cinnamon stick
1 pound dried black beans, rinsed, picked over, and soaked
salt and pepper
Directions:
Put the oil in a large pot with a tightly fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally until soft, about 5 minutes. Add the onion and garlic and cook for another minute.
Stir in tomatoes, espresso, brown sugar, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat to a strong simmer. Cover and cook, stirring occasionally, until the beans are beginning to soften, between 30 and 40 minutes. Add salt and pepper to taste.
Continue cooking until the beans aaare tender, between 45 minutes and 1 1/2 hours. Adjust the seasonings to taste (salt, pepper, sugar).
This chili keeps well as leftovers and my family found that it was even more flavorful a couple of days later. We really enjoyed it!
Serves 6 to 8