Ingredients

• 2 tablespoons olive oil
• 1 3/4 cups chopped white onions
• 6 garlic cloves, chopped
• 2 tablespoons minced seeded jalapeño chile
• 1/2 cup (packed) dark brown sugar
• 2 tablespoons chili powder
• 2 tablespoons mild-flavored (light) molasses
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 28-ounce can crushed tomatoes with added puree
• 1 cup low-salt chicken broth
• 1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water

Instructions

1. Heat oil in heavy large saucepan over medium-high heat. Add onions, garlic, and jalapeño; sauté until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves. Stir in crushed tomatoes with puree, broth, and coffee; bring to boil. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.