Date: Tue, 07 Sep 93 10:42:51 PDT
From: Valerie Schultheiss (email@example.com)
This recipe was in the Seattle Times food section last week. (Espresso,
especially in Seattle, huh!) I made it this weekend and it's pretty good
- the "sauce" is dark and thick. It called for a little oil to saute the
onions and garlic but I made it quite successfully without and have left
it out of the instructions. Bon appetit!
ESPRESSO BEAN CHILI (originally from "Little Meals" by Rozanne Gold)
1/2 pound (about 1-1/3 cups) black beans
1 bay leaf (i forgot to put this in!)
3 (or more!) medium cloves garlic, peeled and minced
1 medium onion, peeled and finely chopped
4 teaspoons instant espresso powder (Medaglia D'Oro is widely available)
1-1/2 Tablespoons chili powder (more to taste)
2 teaspoons ground cumin
2 teaspoons dried oregano leaves, crushed
1 28-ounce can crushed tomatoes
1/4 teaspoon salt (i felt it needed more)
2 Tablespoons minced cilantro (Chinese parsley)
about 1/2 cup plain nonfat yogurt
1 Tablespoon lime juice
1. Put the beans in a large bowl and cover with lots of water. Cover and
let soak overnight. (Or place the beans in a saucepan, cover with water
and bring to a boil. Boil 1 minute. Let sit 1 hour.)
2. Drain the beans and place in a large pan. Add 3 cups water and the
bay leaf. Bring to a simmer.
3. In a (non-stick) skillet cook the garlic and onions over medium
heat for 10 minutes. Add the espresso powder, chili powder, cumin,
oregano, and tomatoes. Simmer 15 minutes.
4. Stir the tomato mixture into the beans. Simmer the chili 1-1/2 - 2
hours, until *very* thick and beans are *very* tender. Stir often during
the end of the cooking time to prevent sticking.
5. Stir the salt and cilantro into the chili. Combine the yogurt and
lime juice, if using, and spoon a little on top of each serving of chili.