Eastern Establishment Chili
red kidney beans
cut into 1/2 inch cubes
sweet bell peppers
red chili peppers
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.
Heat the oil or melt the lard in a large heavy casserole dish over medium heat.
Pat the brisket dry and add it to the casserole dish.
Stir the beef until it is quite brown on all sides.
Remove it from the casserole dish and set aside.
Add more oil or lard to the casserole dish 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 dish and add the tomatoes and their liquid.
Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
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 ½ hour.