Closer Weekly



Serves 6

6 dried ancho and guajillo chilies, stemmed and seeded 1 ⁄4 cup dried mushrooms 1 cup boiling water 1 ⁄4 cup avocado oil 2 onions, minced 2 lbs. beef brisket, diced 1 head garlic, cloves diced 1 ⁄4 cup minced cilantro stems 2 tbsp. chili powder 1 tbsp. cumin 1 tbsp. oregano 11⁄2 tsp. salt

1 (28 oz.) can fire-roasted tomatoes 2 cups beef broth 1 ⁄4 cup minced sugar-free bitterswee­t chocolate

1. Break chilies into pieces. Mix with mushrooms and water; steep 10 min. Blend.

2. Heat oil in a large pot over medium high. Add onions, brisket; cook 10 min. Add garlic, cilantro stems; cook 3 min. Add spices; cook 1 min. Add chile puree, tomatoes, broth; simmer 11 ⁄2 to 2 hrs.

3. Remove from heat and stir in chocolate. Serve with cilantro, coconut yogurt, jalapeños and pickled onions, if desired.

PER SERVING: 397 cal, 49g protein, 20g carbs, 5g fiber, 8g sugar, 14g fat

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