24 hours + 15 minutes
Cook Time
4 hours
Cooking Level


  • 4 lb Beef brisket, trimmed and sliced into small cubes
  • 3 Large dried chipotle peppers
  • 2 Red onions
  • 10 Cloves of garlic
  • 9 Pure Flavor® sweet bell peppers, deseeded and sliced
  • 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!

Recipe by Benjamin Leblanc-Beaudoin of Iron Kettle Bed & Breakfast.

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