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James's  Espresso Chili

3 16 oz. cans black beans
2 large yellow onions (coarse chop)
1 28 oz. can diced tomatoes in juice
1 14 oz. can whole yellow corn (drained)
1 2 oz. can diced red pepper
1 Tbsp. ground cumin
1 tsp. ground oregano
1 Tbsp. garlic powder
3-4 Tbsp. chili powder to taste
4 Tbsp. freshly brewed espresso coffee
salt and pepper to taste
To taste; picante or other sauce Mexican Sauces M72

USE HEAVY SAUCE PAN OR DUTCH OVEN WITH LID

1. Sauté the chopped onions in vegetable oil until slightly softened
(excess oil will be removed later in process). Or soften in defatted chicken stock.
2. Add all ingredients (except espresso) into chili pot and cover with water.
3. Bring to a boil, reduce heat, and simmer for approximately 1 ½ hours.
4. Add espresso, incorporating fully into chili.
5. Serve with low-fat jack or mozzarella, green onions, and non-fat sour cream.

Serve with; Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Mexican Sauces M72

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- Bertolt Brecht