Texas Beef Brisket Chili

• 6 large dried ancho chiles
• 6 ounces bacon, diced
• 1 1/4 lbs onions, chopped (about 4 cups)
• 5 lbs flat-cut beef brisket, cut into 2 1/2- to 3-inch cubes (also called first-cut)
• 1 teaspoon 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
• 1.5 (10 ounce) cans fire-roasted diced tomatoes and green chilies (1 3/4 cups)
• 1 (12 ounce) bottle mexican beer
• 1 (7 ounce) can diced roasted green chilies
• 1/2 cup finely chopped fresh cilantro stem
• 4 cups seeded peeled butternut squash (1 1/2- to 2-inch chunks, from 3 1/2-pound squash) or 4 cups potatoes
• Garnishes
• fresh cilantro leaves
• chopped red onion
• diced avocado
• shredded monterey jack cheese
• warm corn tortillas or flour tortilla

1. For chili:
2. Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
3. Preheat oven to 350u0b0F Saute 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.
4. Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
5. Bring chili 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 chili 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.
6. Garnishes:
7. Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

chiles, bacon, onions, flatcut beef brisket, kosher salt, garlic, chili powder, cumin seeds, oregano, ground coriander, coarse kosher salt, tomatoes, beer, green chilies, fresh cilantro stem, butternut squash, cilantro, red onion, avocado, cheese, corn tortillas

Taken from www.food.com/recipe/texas-beef-brisket-chili-326916 (may not work)