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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe is by Carla from The Chew. Posting for safe keeping. Ingredients:
6 large dried ancho chiles |
1 1/4 lbs onions (chopped) |
5 lbs flat-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 ground coriander |
1 1/2 teaspoons coarse kosher salt |
1 3/4 cups fire roasted diced tomatoes and green chilies |
1 (12 ounce) bottle mexican beer |
1 (7 ounce) can roasted green chilies (diced) |
4 ounces dark chocolate (chopped) |
sliced red onion |
avocado (diced) |
monterey jack cheese (grated) |
tortilla |
cilantro |
sour cream |
Directions:
1. Place chiles in medium bowl. Pour enough boiling water over to cover and soak the chiles for about 4 hours, or until they are soft.
2. Preheat oven to 350°F.
3. In a large, ovenproof dutch oven over medium-high heat add the onion and cook until translucent. Season the brisket liberally with salt and pepper. Add this to the pot and toss to coat with fat.
4. Drain the chiles, pour 1 cup of the soaking liquid along with the chiles into a blender along with the garlic, cumin seeds, coriander and salt. Blend until pureed, then add to chili along with tomatoes, beer, green chiles chili powder, and chocolate.
5. Stir and bring to a simmer, cover, and transfer to oven. Cook for two hours, and then remove lid and continue to cook 45 minutes - until brisket is almost tender, skimming the fat from the surface and adding water if necessary to keep brisket submerged. Cook an additional 45 minutes, until meat is tender.
6. To serve, spoon into bowls and top with desired garnishes. .
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