Instructions: Great chili to make with friends.

Makes about 16 cups. Substitute 2-1/2 to 3 cups each white and black beans, cooked. Use garbanzos instead of navy or white kidney. You may want to add a 2nd bottle of Ale to the Chili when it needs it. If you dont like eggplant, or cant find it, use 2 zucchini.

Need about 3 to 4 cups of diced eggplant/zucchini. If you want to make vegetarian chili, omit the chicken.

1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes.

2. Add eggplant and cook, covered, for 15 minutes, stirring occasionally.

3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3 hours

(or less if using already cooked beans), partly covered, making sure all beans are completely soft.

4. Add chicken and peppers and cook until just heated.

6. Serve with a dollop of (soft) goat cheese and fresh cilantro.

1991 Sally Nirenberg. Recipes from the Night Kitchen.

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