Texas Beef Brisket Chili

This chili was on the cover of the October 2008 Bon Appétit magazine, and is the reason we bought the magazine.  It’s an all-beef, no-bean chili with butternut squash.  Paul says the first step is to get an awesome copper pot (like the photo) and so we haven’t made it yet, but it’s on the list.  It got 5 out of 5 stars from the readers who tried it.

Makes 8-10 servings.  Should be made a day ahead so the flavors have time to meld.

INGREDIENTS 6 large dried ancho chiles (about 3 ounces), stemmed, seeded, coarsely torn 6 oz bacon, diced 1 ¼ pounds onions, chopped (about 4 cups) 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 ½- 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 ½ teaspoons coarse kosher salt 1 ½ 10-ounce cans fire-roasted diced tomatoes with green chiles (1 ¾ cups)  [Can substitute a 10 oz. can of tomatoes and add another ¼ cup green chiles to the amount below] 1½ 12-ounce bottles Mexican beer 1 7-ounce can diced roasted green chiles ½ cup finely chopped fresh cilantro stems 4 cups 1 ½- to 2-inch chunks seeded peeled butternut squash (from 3 ½-pound squash) GARNISHES Fresh cilantro leaves Chopped red onion Diced avocado Shredded Monterey Jack cheese Warm corn and/or flour tortillas

DIRECTIONS – DO AHEAD 1 to 2 days

1. 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.

2. 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.

3. Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 ½ teaspoons coarse salt; blend to puree, adding more soaking liquid by ¼ cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

4. Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about another 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.  (almost 4 hours cooking time)

DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

GARNISHES

Set out garnishes in separate dishes. Re-warm chili over low heat.  Ladle chili into bowls and serve.