Delicious chili for those cold rainy Vancouver days!
Texas Beef Brisket Chili


  • 6 large dried ancho chiles* (about 3 ounces), stemmed, seeded,  coarsely torn
  • 6 ounces bacon, diced
  • 2 onions, chopped
  • 15-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 tablespoonschili  powder
  • 2 teaspoonscumin seeds
  • 1 teaspoondried oregano
  • 1 teaspoonground  coriander
  • 1 1/2 teaspoonscoarse 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 (not paleo)
  • 1 7  diced roasted green chiles
  • 1/2 cupfinely chopped fresh cilantro  stems
  • 4 cups1 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



  • 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 ovenproof  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.

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