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1
Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight.
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2
Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1 inch.
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3
Bring to a boil, then reduce to a simmer.
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4
Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally.
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5
Add water if neccessary.
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6
Heat olive oil in a pan over medium heat.
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7
Add the garlic, onions, and all chili peppers.
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8
Saute a few minutes until soft, then add to the beans.
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9
Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring.
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10
As the liquid from the tomatoes boils off, start adding stout from the second bottle.
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11
About half of this bottle is reserved for the cook.
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12
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.
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13
Stir occassionally.
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14
Best if you let it sit overnight, and reheat it for dinner the next day.
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15
To serve: cut the florets off of the broccoli, and steam until done (but crisp).
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16
I ususally do this in the microwave.
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17
Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese).
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18
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.
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19
Serve with spanish rice (follows) and with warmed corn tortillas!
