Chile & Beer Braised Brisket

From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.

• Ready In: 3 hrs 30 mins
• Serves: 8-10

Ingredients

• 6  dried chilies, stemmed and seeded (New Mexico, Anaheim or Ancho)
• 1 (14 ounce) can  fire-roasted diced tomatoes
• 1  large onion, coarsely chopped
• 4  garlic cloves, coarsely chopped
• 4  teaspoons chili powder
• 2  teaspoons ground cumin
• 1  teaspoon salt
• 12  ounces lager beer
• 1  tablespoon canola oil
• 2 -2 1⁄2 lbs beef brisket, trimmed of excess fat
• 1 (15 ounce) can pinto beans, rinsed & drained

Directions

1. Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
2. Preheat oven to 350°F.
3. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
4. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
5. Pour the chile sauce over the meat and bring to a simmer.
6. Cover, transfer to the oven and bake for 2 hours.
7. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
8. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.