6 dried ancho chiles, stemmed, seeded and coarsely torn
6 bacon slices, diced
2 large sweet onions, peeled and chopped
1 (5-pound) flat-cut beef brisket, cut into 2-inch cubes
3 teaspoons kosher salt, divided
6 garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
2 (10-ounce) cans diced tomatoes with green chiles
1 (12-ounce) bottle dark beer or 12 ounces vegetable stock
¼ cup finely chopped fresh cilantro
1 (3-pound) butternut squash, peeled, seeded and cut into 2-inch dice
½ teaspoon black pepper
Instructions
Cover the chiles with boiling water and soak at least 1 hour and up to 3 hours.
Preheat the oven to 350 degrees. Sauté the bacon and onions 1 minute in a large ovenproof pot over medium-high heat. Reduce the heat to medium and cover. Cook 5 minutes or until the onions are tender.
Meanwhile, sprinkle the beef with half the salt. Add to the onion mixture and reduce heat to low.
Drain the chiles, reserving the soaking liquid. Puree in a blender or food processor, along with 1 cup of the soaking liquid. Add the garlic, chili powder, cumin, oregano, coriander and remaining salt. Puree until smooth, adding more soaking liquid if too thick.
Transfer the puree to the brisket pot and add the tomatoes, beer or vegetable stock and cilantro. Cover and cook in the oven 2 hours. Uncover and cook 1 hour longer.
Stir in the squash and cook 45 minutes longer, uncovered. If necessary, add more soaking liquid. Add the pepper and serve hot.
Note: For serving later, let the chili cool, then refrigerate and gently reheat the following day.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/chili-weather/