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Texas Beef Brisket Chili


Texas Beef Brisket Chili Recipe

Ingredients:
  • 6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
  • 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
Directions:
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