4

• ¼ cup Epicurean Extra Virgin Garlic Olive Oil
• 2 cups chopped white onion
• 6 cloves garlic
• 2 Tablespoons chili powder
• 2 teaspoons oregano
• 1 ½ teaspoons cumin
• ½ teaspoon cayenne pepper
• Three 16 oz cans black beans, drained, reserving liquid
• One 16 oz can tomato sauce
• ¼ cup Epicurean Dark Chocolate Balsamic

Heat Epicurean Dark Chocolate Balsamic in stockpot and sauté onion and garlic for 10 minutes till soft. Add the spices and mix thoroughly. Add tomato sauce, beans, and 1/3 of the total bean liquid. If chili is too thick for your taste, add more of the bean liquid until desired consistency is reached. Simmer slowly about 15 minutes. Add Epicurean Dark Chocolate Balsamic.