Ingredients
CHILI
- 6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
- 6 ounces bacon, diced
- 1 1/4 pounds onions, chopped (about 4 cups)
- 1 5-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 tablespoons chili powder
- 2 teaspoons cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 1/2 teaspoons coarse 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
- 1 7-ounce can diced roasted green chiles
- 1/2 cup finely chopped fresh cilantro stems
- 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
GARNISHES
- Fresh cilantro leaves
- Chopped red onion
- Diced avocado
- Shredded Monterey Jack cheese
- Warm corn and/or flour tortillas
Description
A Cold-weather Favorite, This All-beef, No-bean Chili Gets Added Appeal From A Seasonal Ingredient: Butternut Squash.
Bon Appetit Magazine
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