When last I posted this recipe, I left it pretty much as is: SEVEN cans of black beans, 1/4 CUP of instant espresso powder, etc.
That formula made a LOT o’ chili, in my not-so-humble opinion (tho’ the author(s) claimed it was like, eight servings), so this time, I’ve scaled it back to serve eight or ten REAL folk, and think it still a winner.
INGREDIENTS:
•1/4 cup olive oil
•3 onions, chopped
•2 tbsp instant espresso powder
•3 tbsp chili powder
•2 tbsp dried oregano
•1 28-oz. can crushed tomatoes with juices
•3 tbsp honey
•2 tsp minced garlic
•3 cans (15 oz. each) blck beans, drained and rinsed
•1 cup water
•1tsp salt
•1/8 tsp chili powder or chipotle chili powder
•1/4 tsp ground cinnamon
We both thought this seasoned just about perfectly, but one dinner guest was, ermmm, sweating like Niagara (I had thought it was just because he’d been sautéeing shrimp for the mole and was warm from the kitchen, but coulda been wrong), so feel free to adjust spice amounts to suit your own tastes
Heat the oil in a large, heavy pot on medium-high heat – one cool trick I’ve learned was to set your pan over the flame, then lightly touch the rim to see when it’s warm/hot; that’s a good gauge of when the pan is hot enough for cooking
Add the onions and sauté for eight to ten minutes, just until tender. Stir in espresso powder, chili powder, cumin, and oregano and cook for one minute more.
Stir in the tomatoes, garlic, and honey and bring to a low boil.
Reduce heat to medium-low, cover, and simmer 30 minutes.
Add the black beans, 2 cups water, salt, chili powder, and cinnamon; turn the heat to high and bring back to a boil.
Reduce the heat back to medium and simmer the chili, uncovered, until it thickens a bit – around thirty minutes. 
Check for seasoning and add salt, if needed.
This chili is much better prepared a day in advance – just let it cool, then transfer to a covered container and stash in the fridge. You can reheat on the stove or in a crock pot, whichever is easiest. My storage container was ‘wave safe, so I heated mine that way and then transferred it to a soup crock on a food warmer (I rinsed the crock out with warm water to prewarm it first).
Chili done, NOW let’s talk toppings!
Sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeño, they’re all good – but what you REALLY need is a bit of shaved bittersweet chocolate to sprinkle on top.
Perfect.