Fourby Chili (Black Beans Beer & Broccoli)
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans
dried |
|
| 2 | each |
stout beer
bottles, or dark beer. |
* |
| 2 | each |
tomatoes
canned, or fresh equivalen |
|
| 12 | ounces |
tomato paste
cans |
|
| 2 | each |
hot chili peppers
long, mild, seeded and diced |
*
|
| 3 | each |
jalapeño pepper
medium, seeded and diced |
*
|
| 3 | each |
serrano chiles
seeded and diced |
*
|
| 5 | cloves |
garlic
peeled and minced |
|
| 1 | each |
onions
chopped |
|
| 1 | cup |
corn kernels, canned
or fresh |
|
| 2 | tablespoons |
white vinegar
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | tablespoon |
oregano
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sweet red bell peppers
crushed |
|
| ¼ | cup |
peanut butter
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
broccoli florets
heads |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans
dried |
|
| 2 | each |
stout beer
bottles, or dark beer. |
* |
| 2 | each |
tomatoes
canned, or fresh equivalen |
|
| 346.8 | ml/g |
tomato paste
cans |
|
| 2 | each |
hot chili peppers
long, mild, seeded and diced |
*
|
| 3 | each |
jalapeño pepper
medium, seeded and diced |
*
|
| 3 | each |
serrano chiles
seeded and diced |
*
|
| 5 | cloves |
garlic
peeled and minced |
|
| 1 | each |
onions
chopped |
|
| 237 | ml |
corn kernels, canned
or fresh |
|
| 3E+1 | ml |
white vinegar
|
|
| 3E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 15 | ml |
oregano
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
sweet red bell peppers
crushed |
|
| 59 | ml |
peanut butter
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
| 2 | each |
broccoli florets
heads |
*
|
Directions
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 1½ hours, stirring occasionally.
Add water if neccessary.
Heat olive oil in a pan over medium heat.
Add the garlic, onions, and all chili peppers.
Sauté 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).
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!
