Categories: Vegetables, August 
      Yield: 1 servings 
  
      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 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.