There traveling, was the handsome young Italian chef named Henrico Molinari (presently known as Henry Moline, couldn't resist), with dreams of cooking in his own restaurant somewhere out west.
2 tbsp. olive oil
2 c. chopped onion
1 can (28 oz.) diced tomatoes with Italian seasoning
1 can (15 oz.) each of red kidney beans, black beans and pinto beans rinsed and drained
1 can (15 oz.) tomato sauce
1/3 c. honey
1/2 c. mesquite barbecue sauce
2 tbsp. instant coffee granules
1/2 tbsp. hot sauce
Salt and pepper to taste
In a large saucepan, heat oil. Add onions and sauté until tender, about 10 minutes. Add remaining ingredients. Simmer 30 minutes until mixture thickens. Stir in salt and pepper to taste. Makes 6 to 8 servings.