Texas Beef Brisket Chili

Ingredients

• 6 large ancho chiles dried
• 10 servings avocado diced
• 6 ounces bacon diced
• 5 pound flat-cut beef brisket cut into 2 1/2- to 3-inch cubes (also called first-cut)
• 12 ounce mexican beer 
• 4 cups chunks butternut squash peeled seeded (from)
• 7 ounce roasted chiles diced green canned
• 2 tablespoons chili powder 
• 0.5 cup cilantro stems fresh finely chopped
• 1.5 teaspoons coarse kosher salt 
• 10 servings warm corn and/or flour tortillas 
• 2 teaspoons cumin seeds 
• 0.5 ounce cans fire-roasted tomatoes diced with green chiles (1 3/4 cups) canned
• 10 servings cilantro leaves fresh
• 6 large garlic cloves peeled
• 1 teaspoon ground coriander 
• 10 servings monterrey jack cheese shredded
• 4 cups onions 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.