Texas Beef Brisket Chili

Ingredients

• 6 large ancho chili pepper dried
• 10 servings avocado diced
• 6 ounces bacon diced
• 5 pound brisket cut into 2 1/2- to 3-inch cubes (also called first-cut)
• 12 ounce beer 
• 4 cups butternut squash peeled seeded (from)
• 7 ounce pepper flakes diced green canned
• 2 tablespoons chili powder 
• 0.5 cup cilantro leaves fresh finely chopped
• 1.5 teaspoons kosher salt 
• 10 servings masa 
• 2 teaspoons cumin seeds 
• 0.5 ounce canned tomatoes diced with green chiles (1 3/4 cups) canned
• 10 servings cilantro leaves fresh
• 6 large garlic clove peeled
• 1 teaspoon ground coriander 
• 10 servings monterrey jack cheese shredded
• 4 cups onion chopped
• 1 teaspoon oregano dried
• 10 servings onion red chopped

Equipment

• bowl
• ladle
• oven
• pot
• blender

Directions

1. Place chiles in medium bowl.
2. Pourenough boiling water over to cover. Soakuntil chiles soften, at least 30 minutes andup to 4 hours.
3. Preheat oven to 350°F. Sauté bacon inheavy large oven-proof pot over medium-highheat until beginning to brown.
4. Addonions. Reduce heat to medium; cover andcook until tender, about 5 minutes.
5. Sprinklebeef all over with coarse salt and pepper.
6. Add to pot; stir to coat. Set aside.
7. Drain chiles, reserving soaking liquid.
8. Place chiles in blender.
9. Add 1 cup soakingliquid, garlic, chili powder, cumin seeds,oregano, coriander, and 1 1/2 teaspoonscoarse salt; blend to puree, adding moresoaking liquid by 1/4 cupfuls if very thick.
10. Pour puree over brisket in pot.
11. Addtomatoes with juices, beer, green chiles,and cilantro stems. Stir to coat evenly.
12. Bring chili to simmer. Cover and placein oven. Cook 2 hours. Uncover and cookuntil beef is almost tender, about 1 hour.
13. Add squash; stir to coat. Roast uncovereduntil beef and squash are tender, addingmore soaking liquid if needed to keep meatcovered, about 45 minutes longer. Seasonchili to taste with salt and pepper. Tilt potand 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.
14. Set out garnishes inseparate dishes. Rewarm chili over lowheat. Ladle chili into bowls and serve.*Available at many supermarkets and atspecialty foods stores and Latin markets.