Mocha Chili

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.



  1. 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.
  2. 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.
  3. 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.
Serve immediately, or put it in the fridge; will keep for several days.