Prep 30 mins
Cook 3 hrs
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.
- 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
- 1.5 (10 ounce) cansfire-roasted diced tomatoes and green chilies (1 3/4 cups)
- 1 (12 ounce) bottlemexican beer
- 1 (7 ounce) candiced 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 4 cups potatoes
- fresh cilantro leaves
- chopped red onion
- diced avocado
- shredded monterey jack cheese
- warm corn tortillas or flour tortilla
- For chili:.
- 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.
Phenomenal! I needed a chili recipe for a chili cook-off and wanted something a bit different. This fit the bill. I received rave reviews. The flavor is so deep and divine. I followed the recipe exactly and would not have changed a thing- and that's a rare thing for me. Do not skimp on the ancho chiles. I found mine at a mexican supermarket. They are what gives this recipe it's unique flavor. Next time I will add just a bit more of the butternut squash (maybe a cup more). Also- I used a Negra Modelo beer. It was a hearty, delicious chili. Hands down the best I've ever had. Not a difficult recipe, but it took some time. Well worth it. Well worth it, indeed!
Very tasty! I substituted dried New Mexico red chilies and decreased to 4. Also used ground cumin instead of seeds, and then deleted coriander. Our Taos grocery store had no brisket, so substituted stew meat. Will definitely prepare often! Thanks, TexasGal