Chili and Beer-Braised Brisket
6 dried New Mexico Anaheim or ancho chilies, stemmed and seeded
1 can(s) (28-ounce) diced tomatoes, preferably fire-roasted
1 large onion, coarsely chopped
4 clove(s) garlic, coarsely chopped
1 tablespoon(s) chili powder
1 teaspoon(s) chili powder
2 teaspoon(s) ground cumin
1 teaspoon(s) salt
1 cup(s) Mexican lager, such as Corona or Dos Equis
1 tablespoon(s) canola oil
2 pound(s) trimmed flat, first-cut brisket
Tear chilies into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
Preheat oven to 350 degrees F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chili pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.
Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chili sauce over the meat and bring to a simmer.
Cover, transfer to the oven, and bake for 2 hours. Continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.