Chili Con Carla

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• 6 large dried ancho chiles
• 1 1/4 lbs onions (chopped)
• 5 lbs flat-cut beef brisket (cut into 2 1/2- to 3-inch cubes)
• coarse kosher salt
• 6 large garlic cloves (peeled)
• 2 tablespoons chili powder
• 2 teaspoons cumin seeds
• 1 teaspoon ground coriander
• 1 1/2 teaspoons coarse kosher salt
• 1 3/4 cups fire roasted diced tomatoes and green chilies
• 1 (12 ounce) bottle mexican beer
• 1 (7 ounce) can roasted green chilies (diced)
• 4 ounces dark chocolate (chopped)
• sliced red onion
• avocado (diced)
• monterey jack cheese (grated)
• tortilla
• cilantro
• sour cream

Recipe

• 1 place chiles in medium bowl. pour enough boiling water over to cover and soak the chiles for about 4 hours, or until they are soft.
• 2 preheat oven to 350°f.
• 3 in a large, ovenproof dutch oven over medium-high heat add the onion and cook until translucent. season the brisket liberally with salt and pepper. add this to the pot and toss to coat with fat.
• 4 drain the chiles, pour 1 cup of the soaking liquid along with the chiles into a blender along with the garlic, cumin seeds, coriander and salt. blend until pureed, then add to chili along with tomatoes, beer, green chiles chili powder, and chocolate.
• 5 stir and bring to a simmer, cover, and transfer to oven. cook for two hours, and then remove lid and continue to cook 45 minutes - until brisket is almost tender, skimming the fat from the surface and adding water if necessary to keep brisket submerged. cook an additional 45 minutes, until meat is tender.
• 6 to serve, spoon into bowls and top with desired garnishes. .