(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!!
2 cups dried Kidney Beans
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.