Fourby Chili (Black Beans, Beer, & Broccoli)

Or Watney's Cream), or San Miguel Dark beer.

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

cover with water and

soak overnight.

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

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.

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!