>  Fourby Chili (Black Beans, Beer, And Broccoli)
> 
>  chili files
>  1 servings
> 
>  2 c dried black beans
>  2 bottles stout (guiness extra, watney's cream or san miguel dark.)
>  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 tb white vinegar
>  2 tb chili powder
>  1 ts cumin
>  1 tb oregano
>  1/2 ts black pepper
>  1 ts crushed red peppers*
>  1/4 c peanut butter (no, really!)
>  1 ts salt
>  1 tb 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!
>