Eastern Establishment Chili

Recipe Ingredients

2 cups	320g / 11oz	Kidney beans
1/3 cup	78ml	Olive oil
5 lbs	2270g / 80oz	Beef brisket - cut 1/2" cubes
2 lbs	908g / 32oz	Onions - coarsely chopped (large)
6 lbs	2724g / 96oz	Garlic cloves - fine chop (large)
2		Bell peppers
2 tablespoons	30ml	Dried basil
1		Bay leaves
2 tablespoons	30ml	Ground red mild chili
1 tablespoon	15ml	Cayenne pepper
1 tablespoon	15ml	Chile caribe
2 tablespoons	30ml	Ground cumin
2 tablespoons	30ml	Corn flour - (masa harina)
6 cups	375g / 13oz	Canned tomatoes - chopped
1/2 cup	118ml	Freshly brewed coffee
		Salt
		Freshly ground black pepper

Recipe Instructions

Place the beans in a bowl, cover with water and soak overnight. 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.

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. 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. 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. Stir in the salt and black pepper.

Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1 hour longer. Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.

Source:
Chile Pepper Magazine, October 1990

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