Login to Save Like

Ingredients

• Chili:
• 6 large dried ancho chiles*
• 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. For Best Results, Make The Chili At Least One Day Ahead So That The Flavors Have Time To Meld.

Group Recipes