Step 1

Place oil in a large heavy bottomed pot or Dutch oven over medium heat.

Step 2

Add onions and sauté until softened, about 5 minutes.

Step 3

Add peppers and garlic and cook for another 2 minutes, stirring so garlic doesn't burn.

Step 4

Add the leftover brisket and spices to the pot. Stir to combine and cook for 1 minutes until fragrant.

Step 5

Add coffee to the pot if using and scrape any browned bits from the bottom of the pan using a wooden spatula or spoon.

Step 6

Add the tomatoes, green chiles and beans to the pot. Stir to combine and bring to a simmer uncovered.

Step 7

Once simmering, cover and cook for a minimum of 45 minutes up to 1 1/2 hours).

Step 8

Uncover, add the corn, stir and simmer an additional 10 minutes.

Step 9

Season to taste with more salt and pepper if needed.

Step 10

Serve with garnishes of your choice. (*see note)