Fourby Chili (Black Beans Beer & Broccoli)

      Yield: 1 Servings

      2 c  black beans,Dried

      2    bottles stout (guiness extra

      1    or watney's cream),or san

      1    miguel dark beer.

      2 cn tomatoes (or fresh,Diced

      1    equivalent)

      2    6-ounce cans tomato paste

      2    long (mild) chili peppers

      1    seeded and*,Diced

      3 md jalapeno chili peppers

      1    seeded and*,Diced

      3    serrano chili peppers

      1    seeded and*,Diced

      5    cloves garlic,minced

      1    onion,chopped

      1 c  whole kernel corn (frozen or

      1    fresh)

      2 T  white vinegar

      2 T  chili powder

      1 t  cumin

      1 T  oregano

    1/2 t  black pepper

      1 t  red peppers*,Crushed

    1/4 c  peanut butter (no,really!)

      1 t  salt

      1 T  olive oil

      2    heads broccoli

* or more, to taste Rinse the black beans, pick out any pebbles;

then cover with water and let soak overnight. Then pour off the soaking

water, add 1 bottle of stout, and add fresh water to cover the beans

plus about 1". Bring to a boil, then reduce to a simmer. Cover

partway (it will boil over if fully covered) and let cook for 1 1/2

hours, stirring occasionally. Add water if neccessary.

Heat olive oil in a pan over medium heat.  Add the garlic, onions,

and all chili peppers.  Saute a few minutes until soft, then add to

the beans. Add the vinegar and spices and the diced tomatoes; simmer

for another half hour, stirring.  As the liquid from the tomatoes

boils off, start adding stout from the second bottle. About half of

this bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so,

keeping it moist enough (with stout and/or water) so that it doesn't

crust over. Stir occassionally.

Best if you let it sit overnight, and reheat it for dinner the next

day.

To serve: cut the florets off of the broccoli, and steam until done

(but crisp).  I ususally do this in the microwave. Serve the chili

with a sprinkle of chopped onions and grated cheddar cheese on top

(for vegan, omit cheese or use tofu cheese).  The broccoli can either

be stirred in at the last minute, pressed on top of the chili for

nice presentation, or placed along side it. Serve with spanish rice