Texas Beef Brisket Chili

Texas Beef Brisket Chili
Photo by Craig Cutler

Ingredients

  • 2 tablespoons chili powder
  • Corn and/or flour tortillas
  • Shredded Monterey Jack cheese
  • 6 ounces bacon
  • Coarse kosher salt
  • 6 large cloves garlic
  • Cilantro leaves
  • + 14 more ingredients
    • avocado
    • 1 teaspoon dried oregano
    • 1 ½ teaspoons coarse kosher salt
    • 1 7-ounce can diced roasted green chiles
    • Red onion
    • 1 ¼ pounds onions
    • 1 teaspoon ground coriander
    • 2 teaspoons cumin seeds
    • 1 12-ounce bottle Mexican beer
    • 4 cups butternut squash (from 3 1/2-pound squash)
    • 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
    • 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
    • ½ cup fresh cilantro stems
    • 6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn

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...

View full recipe at Epicurious

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