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Fourby Chili (black Beans, Beer, And Broccoli)

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Vegan August, Veg-cook 1 Servings

INGREDIENTS

2 c Dried black beans
2 Bottles stout, Guiness Extra
Or Watney's Cream), or San
Miguel Dark beer.
2 Diced tomatoes, or fresh
Equivalent), Equivalent
2 6-ounce cans tomato paste
2 Long, mild chili peppers
Seeded and diced*
3 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), 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

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

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