Esquire Fortnightly's Eastern Establishment Chili
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Esquire Fortnightly's Eastern Establishment Chili
  Chili    Beans  
Last updated 6/12/2012 12:51:47 AM. Recipe ID 13419. Report a problem with this recipe.
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      Title: Esquire fortnightly's eastern establishment chili
 Categories: Chili, Beans
      Yield: 10 Servings
 
      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.~
 




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Recipe ID 13419 (Apr 03, 2005)

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