This past month, Positive Vibe Café began serving a new version of its smoked bison brisket chili — crafted by guest chef J. Frank, who revamped the recipe — and the customers are loving it, says Garth Larcen, founder of the nonprofit restaurant, which trains people with disabilities to transition into jobs in food service. “J. couldn’t wait to get his hands on it.”

“There’s lots of chili out there,” Frank acknowledges, noting that what makes his stand out is the bison brisket. Compared to ground beef, he explains, “It’s a fattier, more flavorful cut of meat.” This recipe is a sure fall favorite for Richmonders seeking a hearty, home-cooked stew.

Frank, who started cooking when he was 13 or 14, is one of a number of local chefs creating dishes for Positive Vibe’s menu, a list that includes Ellwood Thompson’s Jannequin Bennett; Paul Elbling, formerly of La Petite France; The Bull & Bear Club’s Michael Hall; and Q Derks, formerly of Avalon.

Ingredients:

4 tablespoons of peanut oil

2 1/2 to 3 pounds of smoked brisket (beef can be substituted), cut into 1/2-inch cubes and trimmed of excess fat

4 large yellow onions, diced

2 medium green peppers, diced

2 tablespoons of minced garlic

1 1/2 cups of beef broth

1 1/2 cups of beer

1 large can of diced tomatoes, with juice

3 tablespoons of chili powder

3 tablespoons of ground cumin

1 1/2 tablespoons of dried oregano

1 teaspoon of cinnamon

1/4 cup of red-wine vinegar

1 1/2 to 2 tablespoons of finely diced jalapeños

2 cups of cooked beans (pinto or kidney)

Salt, to taste

Possible garnishes: sour cream, cilantro, shredded cheese, diced peppers, onions, jalapeños or limes

Directions:

Heat the oil in a large pot until very hot. Put in the onions and peppers, then cook for six to seven minutes; add the garlic and cook for two more minutes. Next, drop in the chili powder, cumin, oregano and cinnamon and continue to cook for two minutes. Add the cubed brisket, mix well, and then stir in the broth, beer and tomatoes. Simmer for three minutes; add vinegar, jalapeños and beans. Stir well and cook for approximately an hour or until you reach the desired thick consistency. Season with salt. Serves 10 to 12.