Esquire fortnightly's eastern establishment c

Yield: 10 Servings

Ingredients:

2 c Kidney beans
1/3 c Olive oil or
1/3 c Lard
5 lb Beef brisket
1/2" cubes
2 Onions lg coarsely chopped
6 Garlic cloves lg fine chop
2 Bell pepper(s)
2 tb Basil dried
1 Bay leaves
2 tb Red chile mild ground
1 tb Cayenne pepper
1 tb Chile caribe
2 tb Cumin ground
2 tb Corn flour(masa harina)
6 c Canned tomatoes chopped
1/2 c Freshly brewed coffee

Instructions:

Salt Black pepper freshly ground 1. Place the beans in a bowl cover with water and soak overnight.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat then lower the heat and simmer covered for about 1 hour or until tender. Stir occasionally.~ 3. Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside.~ 4. Add more oil or lard to the casserole if needed then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers basil bay leaf ground chile cayenne pepper caribe and cumin. Cook for about 1 minute then add the corn flour(masa harina) and cook 1 or 2 minutes longer.~ 5. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil then lower the heat and simmer uncovered for 2 hours. Stir occasionally.~ 6. Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer uncovered for 1 hour longer.~ 7. Add the kidney beans to the chili. Simmer uncovered for another 1/2 hour.~