Mexican Chili

I substitute teach and I am off for the summer. Oddly enough, I had a very strong desire for chili and plenty of time to make it! The weather is a little warm for chili but I thought if it had a mexican twist it wouldn't seem out of season. I think mexican food tastes great year round! So I tweaked my chili recipe and this is what I came up with. My youngest daughter's boyfriend said it tasted like an orgasm of flavors in his mouth!

5 lbs. beef brisket cut up in 1 inch cubes fat trimmed
1/4 C oil
2 C chopped white onions
6 garlic cloves minced
2-3 T chili powder
2 T cumin
1/2 t cayenne pepper
2 t garlic powder
2 t oregano
2 t coriander or dried cilantro
2 T salt
2 heaping T adobo
2 green bell peppers seeded and chopped
2 bay leaves
6 cups chopped tomatoes with liquid
pepper
1/2 cup strong coffee
2 cans pinto beans (I used Bush's)
fresh cilantro for garnish

Heat oil in a flat bottomed pot until very hot but not smoking. Brown the brisket cubes in a single layer turning to brown all sides then remove to a plate. Repeat till all the cubes are browned. Then add the chopped onion, garlic and the seasonings with 1 T of salt and let saute over medium heat. Next add the bell peppers and then the tomatoes. Add the meat back in the pot. Now add the other 1T of salt and pepper.
Reduce the heat cover tightly and let simmer for 21/2 hours. Stir occasionally. Next add the coffee and adjust the seasonings to taste and let simmer for 1 more hour. Now add the beans and let warm through or get tender.

Toppings
crema (mexican sour cream)
sour cream
avocado
cilantro
tortilla chips
cheddar cheese