Black Bean and Corn Chili

Noded at the request of qousqous, who can hopefully fend of Klaproth a while.

· 1 medium onion, chopped

· 2 cloves garlic, minced

· 3 fresh jalapeno peppers, seeded and chopped, or 1/4 cup chopped canned jalapeno peppers

· 1 Tbs. cooking oil

· 1 tsp. dried oregano, crushed

· 3/4 tsp. ground cumin

· 1 14 1/2 oz can Mexican-style stewed tomatoes

· 1 8oz can reduced-sodium tomato sauce

· 1/2 cup beer

· 1 15oz can black beans, rinsed and drained

· 1 cup frozen whole kernel corn

· 1/8 tsp. Pepper

· 2 Tbs. freshly shredded Parmesan cheese

For chili, cook onion, garlic, and fresh jalapeno, if using, in hot oil in a large skillet over medium high heat till tender but not brown. Stir in oregano and cumin: cook 1 minute more. Drain stewed tomatoes, reserving juice, set tomatoes aside. Add reserved tomato juice, tomato sauce, and beer to onion mixture; bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.