Texas Beef Brisket Chili
Why I Love This Recipe
This is a great recipe on the cover of Bon Appetit, October 2008. The family had requested this after seeing the magazine lying around. I used 1 tsp ancho powder for each pepper used. Plus instead of brisket, I purchased sirlion steak at a cheaper price on sale. Replaced the squash with potatoes, as my family would prefer potaoes. Also used a regular pale beer. Make one day ahead so the flavours have time to meld. Served with toasted garlic parm cheese bread.
Ingredients You'll Need
6 large dried ancho chiles
6 ounces bacon, diced
1 1/4 lbs onions, chopped (about 4 cups)
5 lbs flat-cut beef brisket, cut into 2 1/2- to 3-inch cubes (also called first-cut)
1 teaspoon 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 and green chilies (1 3/4 cups)
1 (12 ounce) bottle mexican beer
1 (7 ounce) can diced roasted green chilies
1/2 cup finely chopped fresh cilantro stem
4 cups seeded peeled butternut squash (1 1/2- to 2-inch chunks, from 3 1/2-pound squash) or potatoes
fresh cilantro leaves
chopped red onion
shredded monterey jack cheese
warm corn tortilla or flour tortilla
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 Sauté 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, 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 1/4 cupfuls 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 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.