Texas Chili
Ingredients
Chili Base
-
6
large
dried ancho chiles
-
6
large
garlic cloves
-
2
Tbsp.
chili powder
-
2
tsp.
cumin seeds
-
1
tsp.
dried oregano
-
1
tsp.
ground coriander
-
1½
tsp.
kosher salt
-
6
oz.
bacon
-
1¼
lb.
white onions
-
5
lb.
beef brisket
-
1¾
cups
fire-roasted diced tomatoes with green chiles
-
1
bottle (12 oz.)
Mexican beer
-
1
can (7 oz.)
diced roasted green chiles
-
½
cup
fresh cilantro stems
-
4
cups
butternut squash
Optional Toppings
-
to taste
fresh cilantro leaves
-
to taste
chopped red onion
-
to taste
pickled jalapeños
-
to taste
diced avocado
-
to taste
shredded Monterey Jack or cheddar cheese
-
to serve
warm corn or flour tortillas
Instructions
- Soak the dried ancho chiles in boiling water until softened.
- Blend the soaked chiles with garlic, chili powder, cumin seeds, oregano, coriander, and salt until smooth.
- Cook bacon in a Dutch oven until browned, then add onions and cook until tender.
- Season the brisket with salt and pepper, add to the pot, and stir to coat with the bacon and onions.
- Pour the ancho chile purée, diced tomatoes, beer, and green chiles into the pot and stir.
- Bring to a simmer, cover, and cook in the oven for 2 hours.
- Uncover, stir, and cook for an additional hour until beef is nearly tender.
- Add butternut squash, stir, and continue cooking until both beef and squash are tender.
- Serve hot, topped with optional garnishes.
Nutrition Facts (estimated)
Servings
8-10
Calories
500
Total fat
25g
Total carbohydrates
30g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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