Esquire Fortnightly’s Eastern Establishment Chili Recipe

Esquire Fortnightly’s Eastern Establishment Chili Recipe


2 c of beans (kidney); soaked overnight
1/3 c of oil (olive) or 1/3 c of lard
5 lbs of beef (brisket); sliced into 1/2″ cubes
2 pcs of onions (large); chopped coarsely
6 cloves of garlic (large); chopped finely
2 pcs of bell peppers
2 Tbsps of basil (dried)
1 pc of bay leave
2 Tbsps of red chile (mild ground)
1 Tbsp of pepper (Cayenne)
1 Tbsp of chile (Caribe)
2 Tbsps of cumin (ground)
2 Tbsps of corn flour
6 c of tomatoes (canned); chopped
1/2 c of coffee (freshly brewed)
Pepper (black); freshly ground


Place beans with soaking water into saucepan. Allow to boil on high flame. Reduce fire to simmer about an hour, while covered, ’til tender. Use ladle to stir mixture from time to time.

Heat lard or oil on moderate flame. Pat brisket so it will dry. Cook, stirring ’til brown. Remove from stove then set it aside. Pour additional lard or oil when necessary then cook garlic as well as onions ’til translucent.

Add cumin, Caribe, cayenne, chile (ground), bay leaf, basil and peppers (green). Cook 60 seconds. Add corn flour. Cook another 1-2 minutes more.

Pour meat back into cooking pan. Add tomatoes with liquid. Boil. Reduce heat afterwards to simmer for two hours. Occasionally stir.

Add black pepper and salt as needed. Pour coffee then simmer for an hour more, uncovered. Drop beans then simmer half an hour more, uncovered.

Esquire Fortnightly’s Eastern Establishment Chili Recipe

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