Texas Beef Brisket Chilli

Ingredients for Texas Beef Brisket Chilli

• 6 large dried ancho chillies*

• 170g bacon, diced

• 575g onions, chopped (about 950ml )

• 450g flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes

• Grov kosher salt

• 6 large garlic cloves, peeled

• 2 tablespoons chilli powder

• 2 teskedar kumminfrön

• 1 tesked torkad oregano

• 1 tesked malen koriander

• 1 1/2 teaspoons coarse kosher salt

• 1 1/2 275g cans fire-roasted diced tomatoes with green chillies (425ml )

• 1 350g bottle Mexican beer

• 1 200g can diced roasted green chillies

• 1/2 cup finely chopped fresh coriander stems

• 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 1.6kg squash)

• Fresh coriander leaves

• 1 Red onion

• Diced avocado

• Shredded Monterey Jack cheese

• Warm corn and/or flour tortillas

Place chillies in medium bowl. Pour enough boiling water over to cover. Soak until chillies soften, at least 30 minutes and up to 4 hours.

Preheat oven to 177°C. 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. Set aside.

Drain chillies, reserving soaking liquid. Place chillies in blender. Add 240ml soaking liquid, garlic, chilli powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 60ml fuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chillies, and coriander stems. Stir to coat evenly.

Bring chilli 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 chilli 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.

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