Chili

• 6 large ancho chiles, 6 slices of diced bacon, 4m cups chopped onions.5 Lbs of beef brisket cut into 3 inch cubes. Kosher Salt. 6 garlic cloves. 2 Tbl chili powder, 2 tsp cumin seeds,1 tsp oregano,1 tsp coriander,
• 1.5 10 oz cans of fire roasted diced tomatoes. one bottle mexican beer.One 7 oz can diced green chilis. 1/2 cup chopped cilantro stems.4 Cups peeled chunks of butternut squash.

1. Soak anchos in boiling water up to 4 hrs. Set aside slice and save water. Saute' bacon. Add onions. Reduce heat to med and cover. 6'.
2. Sprinke beef with S&P Add to pot and stir to coate. Set Aside.
3. Place chilis in blender Add 1 cup of reserved water. Add garlic,chili powder,ciomin, oregano, coriander,and 1.5 tsp coarse salt.. Blend. Add water if needed. Pour over beef.
4. Add tomatoes with juices, beer,green chilis and cilantro stems. Stir to coat. Bring to a simmer. Cover and cook uncovered for 2 hrs @ 350. Uncover and cook at least another hour.
5. Add squash. Cook uncovered for 45' Add water if nec'y.

ancho chiles, tomatoes

Taken from www.epicurious.com/recipes/member/views/chili-1278004 (may not work)