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2 cups dried black beans
2 bottles stout (Guiness Extra or Watney's Cream), or San Miguel dark beer
2 cans diced tomatoes (or fresh equivalent)
2 6-ounce cans tomato paste
2 long (mild) chili peppers, seeded and diced, or to taste
3 medium jalapeno chili peppers, seeded and diced, or to taste
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 to taste
1/4 cup peanut butter
1 tsp. salt
1 tbs. olive oil
2 heads broccoli

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

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!.

Spanish Rice

2 cups long grain white rice
4 cups veg. stock or 4 cups water and 2 veg bouillon cubes
1 6-ounce can tomato paste
3 cloves garlic, minced
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, seeded, stemmed, and chopped
(that's a capsicum for you folks on the other side of the lake)
2 tsp paprika
3 tbs. margarine
1 tsp salt
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. chili powder

In a large pot, melt margarine over medium heat. Add onions,
garlic, and rice. Stir for about 5 minutes. Add stock, celery,
green pepper, tomato paste, and spices. Stir, reduce heat to
medium-low, cover, and let cook for 45 minutes to one hour. Stir
occasionally, and add some water if needed. Ready when rice is


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