Ingredients

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,...

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