ESQUIRE FORTNIGHTLY'S EASTERN ESTABLISHMENT CHILI
This recipe was in an old chili cookbook by Jane Butel. "Chili Madness Cookbook". She described it thus: "Pecos Valley Spice Company's chile seasonings were first introduced in Esquire Magazine's winning brew---at a 1979 chili cookoff held at Bloomingdale's in New York City that pitted a cook from the East, representing Esquire, against a Texan from the Texas Monthly Magazine. Although the recipe Esquire used is definitely an Easterner's version of chili----not a traditional Western brew----the flavor is terrific."

(I guess "Fortnightly" was the name of the guy who cooked the stuff!) I use ground Ancho chiles for the mild red chile, but I would definitely have to season the beans and add some hot red chile!!
Serves: 10

2 cups dried Kidney Beans
1/3 cup Olive Oil or Lard
5 pounds Beef Brisket -- cut in /2" cubes
2 large Onions -- coarsely chopped
6 cloves Garlic -- minced
2 Green Bell Peppers, cored and seeded -- coarsely chopped
2 tablespoons dried Basil
1 Bay Leaf
2 tablespoons ground Mild Red Chile
1 tablespoon Cayenne Pepper
1 tablespoon Chile Caribe (Red Pepper Flakes)
2 tablespoons ground Cumin
2 tablespoons Masa Harina, or Yellow Cornmeal
6 cups canned Tomatoes, liquid reserved -- chopped
1/2 cup freshly brewed Coffee
Salt and Freshly Ground Black Pepper

Place beans in a bowl, cover with water and soak overnight.

Pour beans and soaking water into a heay pot; bring to a boil over high heat. Lower heat; cover and simmer 1 hour or until tender, stirring occasionally.

Heat oil or melt lard in a large heavy pot over medium heat. Pat brisket dry with paper towels; add to pot, stirring until browned evenly. Remove meat; set aside. Add more oil or lard to pot if needed; add onions and garlic and cook until onions are translucent. Stir in green pepper, basil, bay leaf, ground chile, cayenne, caribe and cumin; cook about 1 minute; add masa harina and cook 1-2 minutes more. Return meat to pot; add tomatoes and their liquid. Bring to boil; lower heat and simmer uncovered 2 hours, stirring occasionally. Stir in salt and pepper to taste; taste again and adjust seasonings. Add coffee; simmer uncovered 1 hour longer. Add beans; simmer uncovered 1/2 hour longer.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved