Bard’s Chocolate Espresso Chili
Yield: 6-8 servings

1/4 cup olive oil  
3 medium onions, chopped
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons fresh oregano
1 (28-ounce) can crushed tomatoes
2 tablespoon honey
3 cloves garlic, minced
4 (15-ounce) cans black beans, rinsed and drained
1 (12 ounce) Bard’s Gold (gluten-free beer)
1/4 cup brewed espresso or strong coffee
1/2 cup water
1 1/2 teaspoon salt
1 1/2 teaspoon chipotle chili powder
Pinch of ground cinnamon
1 oz bittersweet chocolate
2 tablespoons fresh cilantro, chopped

1)  Heat oil in large pot over medium high heat. Add onions and sauté until tender.

2)  Stir in chili powder, cumin, and oregano. Cook for 1 minute and then add tomatoes, honey, and garlic. Decrease heat to medium-low, cover, and simmer 30 minutes.

3)  Add black beans, Bard’s Beer, espresso, water, salt, chipotle chili powder, and cinnamon. Bring to a boil over medium high heat, decrease heat to a simmer, and stir in chocolate and cilantro.

4)  Simmer uncovered for 30 minutes stirring occasionally until thickened.

Recipe Compliments of Robert Landolphi, “The Gluten Free Chef”: Rob is the author of Gluten Free Everyday Cookbook (April 2009) and Quick Fix Gluten Free (August 2011) (both available at www.glutenfreechefrob.com). Chef Rob always cooks with Bard’s Gold, a gluten-free beer brewed by Bard’s. Bard’s Beer: learn more and where to buy at www.bardsbeer.com