Fourby Chili (Black Beans, Beer, and Broccoli)

Name: Fourby Chili (Black Beans, Beer, and Broccoli)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups black beans dried; 2 Bottles stout beer; 2 cans tomatoes diced, or fresh tomatoes; 12 ounces tomato paste; 2 each hot chili peppers long, mild, seeded and diced; 3 medium jalapeno pepper seeded and diced; 3 Serrano serrano chiles seeded and diced; 5 Cloves garlic minced; 1 each onions chopped; 1 cup whole kernel corn, frozen or fresh; 2 tablespoons white vinegar; 2 tablespoons chili powder; 1 teaspoon cumin; 1 tablespoon oregano; 1/2 teaspoon black pepper; 1 teaspoon sweet red bell peppers crushed; 1/4 cup peanut butter; 1 teaspoon salt; 1 tablespoon olive oil; 2 Heads broccoli florets

Servings: persons

2 cups black beans dried
2 Bottles stout beer
2 cans tomatoes diced, or fresh tomatoes
12 ounces tomato paste
2 each hot chili peppers long, mild, seeded and diced
3 medium jalapeno pepper seeded and diced
3 Serrano serrano chiles seeded and diced
5 Cloves garlic minced
1 each onions chopped
1 cup whole kernel corn, frozen or fresh
2 tablespoons white vinegar
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon oregano
1/2 teaspoon black pepper
1 teaspoon sweet red bell peppers crushed
1/4 cup peanut butter
1 teaspoon salt
1 tablespoon olive oil
2 Heads broccoli florets

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

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups black beans dried, 2 Bottles stout beer, 2 cans tomatoes diced, or fresh tomatoes, 12 ounces tomato paste, and more.

Yes, Fourby Chili (Black Beans, Beer, and Broccoli) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!