Categories: Chili, Beans 
      Yield: 10 servings 
  
      2 c  Kidney beans                        2 tb Red chile,mild,ground 
    1/3 c  Olive oil or                        1 tb Cayenne pepper 
    1/3 c  Lard                                1 tb Chile caribe 
      5 lb Beef brisket,1/2" cubes             2 tb Cumin,ground 
      2    Onions,lg,coarsely chopped          2 tb Corn flour(masa harina) 
      6    Garlic cloves,lg,fine chop          6 c  Canned tomatoes,chopped 
      2    Bell pepper(s)                    1/2 c  Freshly brewed coffee 
      2 tb Basil,dried                              Salt 
      1    Bay leaves                               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.~