Fourby Chili



INGREDIENTS:

2 c  Dried black beans

2 Bottles stout (Guiness Extra or Watney's Cream),
or San Miguel Dark beer.

2 cn Diced tomatoes (or fresh Equivalent)

2 6-ounce cans tomato paste

2 Long (mild) chili peppers, Seeded and diced*

3 md Jalapeno chili peppers, Seeded and diced*

3 Serrano chili peppers, Seeded and diced*

5 Cloves garlic, minced

1 onion, chopped

1 c  Whole kernel corn (frozen or Fresh)

2 tb White vinegar

2 tb Chili powder

1 ts Cumin

1 tb Oregano

1/2 ts Black pepper

1 ts Crushed red peppers*

1/4 c  Peanut butter (no, really!)

1 ts salt 

1 tb olive oil

2 Heads broccoli

DIRECTIONS:

* 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.
  
1. 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.
  
2. 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.
  
3. Best if you let it sit overnight, and reheat it for dinner
the next day.
  
4. 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 (follows) and with warmed corn tortillas!



Fourby Chili