Ingredients:
2 Cup Dried black beans |
2 Bottles stout (Guiness Extra), or Dark beer. |
2 can Diced tomatoes (or fresh Equivalent) |
12 Ounces tomato paste |
2 medium Long (mild) chili peppers, Seeded and diced |
3 medium jalapeno chili peppers, Seeded and diced |
3 medium Serrano chili peppers, Seeded and diced |
5 Cloves garlic, minced |
1 medium Onion, chopped |
1 cup Whole kernel corn (frozen or Fresh) |
2 Tablespoon White vinegar |
2 Tablespoon Chili powder |
1 Teaspoon Cumin |
1 Tablespoon Oregano |
1/2 Teaspoon Black pepper |
1 Teaspoon Crushed red peppers |
1/4 cup Peanut butter (no, really!) |
1 Teaspoon Salt |
1 Tablespoon Olive oil |
2 medium broccoli |
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Preparation / Directions:
* 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 tortilla
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