from Bruce Aidells
yield: Makes 8 to 10 servings
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.
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
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)
Fresh cilantro leaves
Chopped red onion
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas
- 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.
Preheat oven to 350°F. Sauté bacon in heavy large oven-proof
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.
- Drain chiles, reserving soaking liquid. Place chiles in blender. Add
1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander,
and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking
liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot.
Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir
to coat evenly.
- Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover
and cook until beef is almost tender, about 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. DO AHEAD: Can be made 2 days ahead. Cool
1 hour. Chill uncovered until cold, then cover and keep chilled.
- Set out garnishes in separate dishes.
- Rewarm chili over low heat. Ladle chili into bowls and serve.
Poblanos can be substituted for ancho chiles. Both range
1000 - 1500 on the Scoville chart. see chilies