Name: Texas Beef Brisket Chili
Yield: Makes 8 to 10 servings
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); Fresh cilantro leaves; 1 Red onion; Diced avocado; Shredded Monterey Jack cheese; Warm corn and/or flour tortillas

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Photo by Craig Cutler

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.

Garnishes:

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

*Available at many supermarkets and at specialty foods stores and Latin markets.

Recipe notes

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