Rinse the black beans and remove any pebbles.

Place them in a large bowl, cover with water, and let soak overnight.

Drain the beans and discard the soaking water.

In a large pot, combine the soaked beans with one bottle of stout beer and enough fresh water to cover the beans by about 1 inch.

Bring to a boil, then reduce the heat to a simmer.

Partially cover the pot and cook for 1 1/2 hours, stirring occasionally.

Add more water if needed.

In a separate pan, heat olive oil over medium heat.

Add garlic, onions, and all chili peppers.

Sauté until softened, then add them to the beans.

Stir in vinegar, chili powder, cumin, oregano, black pepper, crushed red pepper flakes, diced tomatoes, and tomato paste.

Simmer for another 30 minutes, stirring occasionally.

As the liquid reduces, add the remaining bottle of stout beer gradually, reserving some for the cook's enjoyment.

Add corn and peanut butter to the chili.

Continue to simmer for another hour, ensuring the mixture remains moist by adding stout or water as needed.

For best flavor, let the chili sit overnight before reheating.

To serve, steam broccoli florets until crisp-tender.

Serve the chili with chopped onions, grated cheddar cheese (or tofu cheese for vegan), and steamed broccoli on the side.

Optionally, serve with Spanish rice and warmed corn tortillas.