Rinse the black beans, pick out any pebbles; then cover with water
and let soak overnight.
- 2 cups dried black beans
- 2 bottles stout (Guiness Extra or Watney's Cream), or San Miguel
- 2 cans diced tomatoes (or fresh equivalent)
- 2 6-ounce cans tomato paste
- 2 long (mild) chili peppers, seeded and diced*
- 3 medium jalapeno chili peppers, seeded and diced*
- 3 serrano chili peppers, seeded and diced*
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 cup whole kernel corn (frozen or fresh)
- 2 tbs. white vinegar
- 2 tbs. chili powder
- 1 tsp. cumin
- 1 tbs. oregano
- 1/2 tsp. black pepper
- 1 tsp. crushed red peppers or more, to taste
- 1/4 cup peanut butter (no, really!)
- 1 tsp. salt
- 1 tbs. olive oil
- 2 heads broccoli
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.
Best if you let it sit overnight, and reheat it for dinner the
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 tofu cheese on
The broccoli can either be stirred in at the last minute, pressed
on top of the chili for nice presentation, or placed along side
Serve with spanish rice and with warmed corn tortillas!.