Title: Esquire Fortnightly's Eastern Establishment Chili
Categories: Chili
Servings: 10

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 T Basil,dried
1 Bay leaves
2 T Red chile,mild,ground
1 T Cayenne pepper
1 T Chile caribe
2 T Cumin,ground
2 T Corn flour(masa harina)
6 c Canned tomatoes,chopped
1/2 c Freshly brewed coffee
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.~

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