Ingredients
1/4 cup olive oil
2 onions, chopped
2 Tbs. instant espresso powder
2 Tbs. plus 1/4 tsp. chili powder-divided
2 Tbs. ground cumin
2 Tbs. dried oregano
1 28-ounce can crushed fire-roasted tomatoes
2 Tbs. honey
3 cloves garlic, minced
3 15-oz. cans black beans, rinsed and drained
1 cup water or vegetable broth
1 tsp. salt
pinch of ground cinnamon
Toppings: Sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeno chiles and shaved bittersweet chocolate
In a large heavy pot heat the oil over medium-high heat.
Add the onions and sauté until tender, about 5 minutes.
Mix in the espresso powder, 2 Tbs. chili powder, cumin, and oregano.
Cook for 1 minute.
Mix in the tomatoes, honey and garlic.
Bring to a simmer.
Reduce heat to medium-low, cover and simmer 30 minutes.
After 30 minutes, add the beans, water or broth, salt and remaining 1/4 tsp. chili powder and cinnamon.
Bring to a boil over high heat until mixture thickens slightly, stirring often, about 30 more minutes.
Season to taste with more salt.
Can be prepared 1 day ahead: Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to a simmer over medium heat before serving.
To Serve:
Place chili toppings in individual bowls.
Place a wedge of Baked Polenta (recipe follows) into a large bowl.
Ladle chili over polenta and serve toppings alongside.
Baked Polenta with Parmesan:
Yield: Serves 6-8
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups half and half
pinch of fresh nutmeg
3/4 tsp. salt
pinch ground white pepper
1/2 cup polenta
1/2 cup semolina
1/4 cup freshly grated parmesan cheese
Combine the broth, half and half, nutmeg, salt and pepper in a large, heavy pot.
Bring liquid to a boil, then add polenta and semolina gradually while stirring with a whisk or spoon.
Stir well when adding the semolina as it tends to clump.
Continue to cook over moderate heat while stirring constantly.
Polenta is ready when it pulls away from the sides of the pot, about 5 minutes.
Remove from the heat and sprinkle in the Parmesan.
Let sit a few moments to allow for the cheese to soften, then mix in.
If cheese gets too hot, the texture will be grainy.
Line an 8 x 8-inch baking pan with buttered waxed paper.
Using a flat, metal spatula, spread polenta evenly in prepared pan.
Spread polenta to a thickness of approximately 1/2 inch.
Smooth with the spatula.
Cool to room temperature, then cover with waxed paper or parchment and refrigerate.
Polenta should be prepared at least 4 hours in advance so it has a chance to set up.
Can be refrigerated for a day before use.
Once it has set up, cut into portion sizes such as squares or triangles.
Brush the tops with olive oil and sprinkle with more Parmesan cheese.
Bake in a 375°F oven for 12 to 15 minutes or until hot and golden.
Polenta may be grilled, toasted, or sautéed, served with tomato sauce, or just with browned butter.
The polenta freezes well.
1/4 cup olive oil
2 onions, chopped
2 Tbs. instant espresso powder
2 Tbs. plus 1/4 tsp. chili powder-divided
2 Tbs. ground cumin
2 Tbs. dried oregano
1 28-ounce can crushed fire-roasted tomatoes
2 Tbs. honey
3 cloves garlic, minced
3 15-oz. cans black beans, rinsed and drained
1 cup water or vegetable broth
1 tsp. salt
pinch of ground cinnamon
Toppings: Sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeno chiles and shaved bittersweet chocolate
In a large heavy pot heat the oil over medium-high heat.
Add the onions and sauté until tender, about 5 minutes.
Mix in the espresso powder, 2 Tbs. chili powder, cumin, and oregano.
Cook for 1 minute.
Mix in the tomatoes, honey and garlic.
Bring to a simmer.
Reduce heat to medium-low, cover and simmer 30 minutes.
After 30 minutes, add the beans, water or broth, salt and remaining 1/4 tsp. chili powder and cinnamon.
Bring to a boil over high heat until mixture thickens slightly, stirring often, about 30 more minutes.
Season to taste with more salt.
Can be prepared 1 day ahead: Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to a simmer over medium heat before serving.
To Serve:
Place chili toppings in individual bowls.
Place a wedge of Baked Polenta (recipe follows) into a large bowl.
Ladle chili over polenta and serve toppings alongside.
Baked Polenta with Parmesan:
Yield: Serves 6-8
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups half and half
pinch of fresh nutmeg
3/4 tsp. salt
pinch ground white pepper
1/2 cup polenta
1/2 cup semolina
1/4 cup freshly grated parmesan cheese
Combine the broth, half and half, nutmeg, salt and pepper in a large, heavy pot.
Bring liquid to a boil, then add polenta and semolina gradually while stirring with a whisk or spoon.
Stir well when adding the semolina as it tends to clump.
Continue to cook over moderate heat while stirring constantly.
Polenta is ready when it pulls away from the sides of the pot, about 5 minutes.
Remove from the heat and sprinkle in the Parmesan.
Let sit a few moments to allow for the cheese to soften, then mix in.
If cheese gets too hot, the texture will be grainy.
Line an 8 x 8-inch baking pan with buttered waxed paper.
Using a flat, metal spatula, spread polenta evenly in prepared pan.
Spread polenta to a thickness of approximately 1/2 inch.
Smooth with the spatula.
Cool to room temperature, then cover with waxed paper or parchment and refrigerate.
Polenta should be prepared at least 4 hours in advance so it has a chance to set up.
Can be refrigerated for a day before use.
Once it has set up, cut into portion sizes such as squares or triangles.
Brush the tops with olive oil and sprinkle with more Parmesan cheese.
Bake in a 375°F oven for 12 to 15 minutes or until hot and golden.
Polenta may be grilled, toasted, or sautéed, served with tomato sauce, or just with browned butter.
The polenta freezes well.
