24 hours + 15 minutes
Cook Time
4 hours
Cooking Level


  • 9 Pure Flavor® sweet bell peppers, deseeded and sliced
  • 4 lb beef brisket, trimmed and sliced into small cubes
  • 3 large dried chipotle peppers
  • 2 red onions
  • 10 cloves of garlic
  • olive oil
  • 2 tbsp garam masala
  • 2 tbsp paprika
  • 1 tbsp dried thyme
  • 2 fresh bay leaves
  • 3-4 fresh chillies
  • 2 cinnamon sticks
  • 16 Large Pure Flavor® Red Beefsteak Tomatoes
  • 2 cups brown sugar
  • 2 lb dried pigeon pea beans, or mixed beans
  • 2 dry pints Pure Flavor® Azuca Red Cherry Tomatoes


Step 1

Soak beans overnight. With the oven at 200°F on convection mode, dehydrate halved Azuca, red cherry tomatoes for 24 hours.

Step 2

Peel and dice the onions, and peel and finely slice the garlic. Deseed and slice the peppers.

Step 3

Heat oil in your largest pot pan on a low heat, add the garam masala, paprika, thyme, bay leaves, and onions. Fry for 10 minutes, until the onions have softened.

Step 4

Slice up the dehydrate chillies and add them into the onion mixture along with the cinnamon sticks, sliced garlic, a good pinch of sea salt, and black pepper.

Step 5

Stir, then add the beefsteak tomatoes and the sugar. Add the brisket, beans, and cover with a lid and simmer for 3 hours.

Step 6

Stir occasionally - once you've done this, add the sliced peppers and dehydrated tomatoes.

Step 7

Season to taste.

Pro Tip

Substitute the brisket for Pure Flavor® baby eggplant for a hearty vegetarian version of this delicious chili!