Texas Beef Brisket Chili
- 6 large dried ancho chiles
- 6 ounces bacon, diced
- 1 1/4 pounds onions, chopped (about 4 cups)
- 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
- Coarse kosher salt
- 6 large garlic cloves, peeled
- 2 tablespoons chili powder
- 2 teaspoons cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
- 1 12-ounce bottle Mexican beer
- 1 7-ounce can diced roasted green chiles
- 1/2 cup finely chopped fresh cilantro stems
- 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
- Fresh cilantro leaves
- Chopped red onion
- Diced avocado
- Shredded Monterey Jack cheese
- Warm corn and/or flour tortillas
- Produce
- Ancho chiles, large dried (6)
- Avocado (1)
- Butternut squash (1 4 cups 1 1/2- to 2-inch chunks)
- Cilantro, fresh stems (1/2 cup)
- Cilantro, Fresh leaves (1)
- Coriander, ground (1 teaspoon)
- Cumin seeds (2 teaspoons)
- Green chiles, roasted (1 7-ounce can)
- Onions (1 1/4 pounds)
- Oregano, dried (1 teaspoon)
- Red onion (1)
- Tomatoes with green chiles, fire-roasted (1 1/2 10-ounce cans)
- Meat
- Bacon (6 ounces)
- Cooking & Baking
- Chili powder (2 tablespoons)
- Garlic cloves, large (6)
- Kosher salt, Coarse (1)
- Kosher salt, coarse (1 1/2 teaspoons)
- Bread & Baked Goods
- Corn and/or flour tortillas (1)
- Dairy
- Monterey jack cheese (1)
- Beer, Wine & Liquor
- Mexican beer (1 12-ounce bottle)
- Other
- 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 1, 2008 (4 years ago).
19 people saved this recipe.
