1 (1.5 fluid ounce) jigger espresso
1 (1.5 fluid ounce) jigger chili powder
16 ounces (2 pounds) cans black beans, rinsed and drained
2 black beans, rinsed and drained
sour cream
1/4 cup chopped onion
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1 individual can diced tomatoes with green stems - drained
5 ounces ground beef
2 stalks celery, halved lengthwise
1 tablespoon minced fresh ginger root
1 green bell pepper, seeded
1 1/2 tablespoons garlic cloves, minced
1 (28 ounce) can whole tomato sauce
1/2 cup beef broth
1 (15 ounce) can whole kernel corn
1 (4 ounce) can sliced black beans, drained
Pour espresso into mixture in small cup. Stir in chili powder. Mix, stirring constantly, until well blended.
Pour together the black beans, peas, onions and salt; add to mixture. Mix together with remaining warm milk, stirring constantly, until well blended.
Place diced tomatoes in a medium saucepan and cook over medium heat until tender. Add brown bits and juice and cook quickly. Sprinkle over chili mixture and pour in beef stock, chicken broth, tomatoes and beans.
Cover and simmer partially covered for 30 minutes to allow flavors to blend. Cover and simmer over medium heat for another 30 minutes. Remove from heat and let simmer uncovered until chicken is tender (about 15 minutes).
Cook chicken breast halves through 5, stirring occasionally, until no longer pink, about 10 to 15 minutes. Alternately stir flour and taco seasoning into chicken stock with chicken bits. Stir continually and cook until heated through.