Bard’s Chocolate Espresso Chili


  • 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 Delight Gluten Free Magazine
and created by Gluten Free Chef,  Robert Landolphi,
Chef Rob always cooks with Bard’s Gold,
a gluten-free beer brewed by Bard’s.

learn more and where to buy Bard’s Beer at

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