Mexican Beef Brisket and Winter Squash Chili

Start to finish: 3 hours 15

minutes

Servings: 12 ❚ 6 dried ancho chilies ❚ 2 cups (500 mL) boiling water ❚ 6 oz (170 g) bacon, diced ❚ 4 cups (1 L) chopped yellow onions ❚ 5 lbs (2.3 kg) first-cut beef brisket, cut into 3-in. (7.6cm) chunks ❚ Salt and ground black pepper ❚ 2 jalapeno chilies, stemmed, seeded and chopped (optional) ❚ 6 garlic cloves ❚ 2 tsp (10 mL) cumin seeds ❚ 1 tsp (5 mL) dried Mexican oregano ❚ 1 tsp (5 mL) ground coriander ❚ 2 tbsp (30 mL) chili powder ❚ 14 1/2-oz (411-g) can diced fire-roasted tomatoes with green chilies ❚ 12-oz (340-mL) bottle Mexican beer, plus more if needed ❚ 1 bunch cilantro, stems and leaves separated ❚ 7-oz (198-g) can diced fireroasted green chilies ❚ 3 cups (750 mL) 2-in. (5-cm) chunks peeled and seed butternut or banana squash ❚ Finely chopped red onions (to garnish)

❚ Peeled, seeded and sliced avocado (to garnish)

❚ Shredded Monterey Jack cheese (to garnish)

❚ Warm corn or flour tortillas

1. Tear apart the dried ancho chilies, then discard the seeds and stems. Place the torn chilies in a small bowl. Pour the boiling water over them, then soak until soft, at least 30 minutes, or up to several hours.

2. When ready to proceed, heat the oven to 325 F (160 C).

3. In a large Dutch oven over medium heat, sauté the bacon until it begins to brown. Add the onions and cook, covered, for 5 minutes.

4. Season the beef with salt and pepper. Remove the pot with the onions and bacon from the heat and stir in the beef.

5. Place the soaked chilies and about 1/2 cup (125 mL) of the soaking liquid in a blender (save the remaining liquid to add to the pot later, if needed). Add the jalapenos (if using), garlic, cumin seeds, oregano, coriander, chili powder, and 2 tsp (10 mL) of salt. Blend to form a purée, then add to the pot along with the diced tomatoes, beer, cilantro stems and green chilies.

6. Stir well, cover, place in the oven, and bake for 2 hours. If the chili becomes too dry during cooking, add some of the reserved chili-soaking liquid or more beer. The meat is done when it is fork tender. If the meat is not yet fork tender, return the covered pot to the oven and check it every 20 to 30 minutes. Once the meat is tender, stir in the squash and bake for 20 minutes more, or until the squash is tender.

7. Remove the pot from the oven. Use a spoon to skim off any fat on the surface of the chili. Season with salt and pepper.

8. Divide between serving bowls with the cilantro leaves, red onions, avocado, cheese and tortillas on the side. Nutrition information per serving: 490 calories; 270 calories from fat (55 per cent of total calories); 19 g fat (7 g saturated; 0 g trans fats); 95 mg cholesterol; 31 g carbohydrate; 7 g fibre; 4 g sugar; 49 g protein; 1,010 mg sodium. Recipe adapted from Bruce Aidells’ The Great Meat Cookbook (Houghton Mifflin Harcourt, 2012)