*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       August
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
    2       T            White vinegar
    2       T            Chili powder
    1       t            Cumin
    1       T            Oregano
      1/2   t            Black pepper
    1       t            Crushed red peppers*
      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 (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.
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