Eastern establishment chili

2      cups          kidney beans -- dried
     1/3  cup           olive oil
   5      pounds        beef brisket -- cut 1/2" cubes
   2      large         onions -- coarsely chopped
   6      large         garlic cloves -- fine chop
   2                    bell peppers -- coarsely chopped
   2      tablespoons   dried basil
   1                    bay leaves
   2      tablespoons   ground red mild chili
   1      tablespoon    cayenne pepper
   1      tablespoon    chile caribe
   2      tablespoons   ground cumin
   2      tablespoons   corn flour -- (masa harina)
   6      cups          canned tomatoes -- chopped
     1/2  cup           freshly brewed coffee
                        salt -- to taste
                        freshly ground black pepper -- to taste

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 un
til tender. Stir occasionally. Heat the oil or melt the lard in a large
heavy c
asserole over medium heat. Pat the brisket dry and add it to the casserole.
Sti
r the beef until it is quite brown on all sides. Remove it from the
casserole a
nd set aside. Add more oil or lard to the casserole if needed, then add the
oni
ons and garlic and cook until the onions are translucent. Stir in the green
pep
pers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin.
Cook fo
r 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 liq
uid. Bring to a boil, then lower the heat and simmer, uncovered, for 2
hours. S
tir occasionally. Stir in the salt and blac!
!
k pepper. Taste and adjust seaso nings. Add the coffee and simmer,
uncovered, f
or 1 hour longer. Add the kidney beans to the chili. Simmer, uncovered, for
ano
ther 1/2 hour.

Busted by Christopher E. Eaves