Posted by DebbieMonday, February 16th, 2015
Flipping through the ‘Best of’…articles & blogs, I found this recipe that looks absolutely delicious!
From Canada’s Top Trending Recipes for 2014
Makes 12 Servings
6 dried ancho chilies
2 cups boiling water
6 oz. bacon, diced
4 cups chopped white or yellow onions
5 lbs (approx. 2 to 2.5 kg) first-cut beef brisket, cut into 3-inch chunks
Salt and ground black pepper
2 jalapeno chilies, stemmed, seeded and chopped (optional)
6 garlic cloves
2 tsp cumin seeds
1 tsp dried Mexican oregano
1 tsp ground coriander
2 Tbsp chili powder
14 1/2-oz. can diced fire-roasted tomatoes with green chilies
12-oz. bottle beer, plus more if needed…of course some to enjoy while cooking!
1 bunch cilantro, stems and leaves separated
7-oz. can diced fire-roasted green chilies
3 cups of 2-inch chunks peeled and seed butternut squash
Finely chopped red onions
Peeled, seeded, and sliced avocado
Shredded Monterey Jack cheese
Warm corn or flour tortillas
Tear apart the dried ancho chilies, then discard the seeds and stems. Place the torn chilies in a small bowl. Pour the boiling water over them, then soak until soft, at least 30 minutes, or up to several hours.
When ready to proceed, heat the oven to 165°C (325°F).
In a large Dutch oven over medium heat, sauté the bacon until it begins to brown. Add the onions and cook, covered, for 5 minutes.
Season the beef with salt and pepper. Remove the pot with the onions and bacon from the heat and stir in the beef.
Place the soaked chilies and about 1/2 cup of the soaking liquid in a blender (save the remaining liquid to add to the pot later, if needed). Add the jalapenos (if using), garlic, cumin seeds, oregano, coriander, chili powder, and 2 teaspoons of salt. Blend to form a puree, then add to the pot along with the diced tomatoes, beer, cilantro stems and green chilies.
Stir well, cover, place in the oven, and bake for 2 hours. If the chili becomes too dry during cooking, add some of the reserved chili-soaking liquid or more beer. The meat is done when it is fork tender. If the meat is not yet fork tender, return the covered pot to the oven and check it every 20 to 30 minutes. Once the meat is tender, stir in the squash and bake for 20 minutes more, or until the squash is tender.
Remove the pot from the oven. Use a spoon to skim off any fat on the surface of the chili. Season with salt and pepper. Divide between serving bowls with the cilantro leaves, red onions, avocado, cheese and tortillas on the side.