Fourby Chili (Black Beans, Beer, and Broccoli)

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Fourby Chili (Black Beans, Beer, and Broccoli) Ingredients

2 c Dried black beans	1 Onion, chopped
2 Bottles stout (Guiness Extra	1 c Whole kernel corn (frozen or
Miguel Dark beer.	Fresh)
2 cn Diced tomatoes (or fresh	2 tb White vinegar
Equivalent)	2 tb Chili powder
2 6-ounce cans tomato paste	1 ts Cumin
2 Long (mild) chili peppers,	1 tb Oregano
Seeded and diced*	1/2 ts Black pepper
3 md Jalapeno chili peppers,	1 ts Crushed red peppers*
Seeded and diced*	1/4 c Peanut butter (no, really!)
3 Serrano chili peppers,	1 ts Salt
Seeded and diced*	1 tb Olive oil
5 Cloves garlic, minced	2 Heads broccoli

Instructions for Fourby Chili (Black Beans, Beer, and 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 doesnt 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 (follows) and with warmed corn tortillas! From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

Main Ingredient: BroccoliCuisine: Uncategorized

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