Texas Beef Brisket Chili
Ingredients You'll Need
- 6 large ancho chiles
- 6 oz. chopped bacon
- 1.5 lbs. diced onions
- 1.5 lbs. beef brisket, diced into cubes
- 1/2 cup minced garlic
- 2 tsp. chili powder and cumin
- 1 tsp. oregano and coriander
- 10 .5 lb cans of fire roasted tomatoes in green chiles
- 12 oz. Mexican beer (Corona or Modelo)
- 1 10 oz. can of roasted green chiles
- 1 cup chopped cilantro
- 4 cups diced butternut squash
- Salt and pepper
- Cilantro, red onion, diced avocado, and Monterey jack cheese for garnish
- Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
- Preheat oven to 350°F. Saute bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender for about 5 minutes.
- Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
- Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by the 1/4 cupful if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
- Bring chili to simmer. Cover and place in oven. Cook for 2 hours.
- Uncover and cook until beef is almost tender for about 1 hour. Add squash; stir to coat. Roast uncovered for about 45 minutes until beef and squash are tender, adding more soaking liquid if needed to keep meat covered.
- Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. Garnish dish with cilantro, red onion, diced avocado and Monterey jack cheese. Optional to serve with Tortillas.
Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.