Eastern Establishment Chili

Ingredients

1/3 cup olive oil 5 lb beef brisket, cut 1/2 cubes 2 large onions, coarsely chopped 6 large garlic cloves, fine chop 2 bell peppers 2 tbsp dried basil 1 bay leaves 2 tbsp ground red mild chili 1 tbsp cayenne pepper 1 tbsp chile caribe 2 tbsp ground cumin 2 tbsp corn flour (masa harina) 6 cup canned tomatoes, chopped 1/2 cup freshly brewed coffee 1 salt 1 freshly ground black pepper	Advertisements

Preparation
 
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. 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. 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. Stir in the salt and black pepper. Taste and
adjust seasonings. Add the coffee and simmer, uncovered, for 1-1/2
hours longer.

 

 
Servings:
10

 

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