Esquire fortnightly's eastern establishment chili

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