WEEKDAYS 1e|12c|p

Chili con Carla

Carla Hall
Servings: 8 to 10
1 to 2 hr

It's cold outside, so warm up with this heart soup!

  • Ingredients
  • step-by-step directions
Chili con Carla
  • 6 Large Dried Ancho Chiles
  • 1 1/4 pound Onions (chopped)
  • 1 5- pound flat-cut Beef Brisket (cut into 2 1/2- to 3-inch cubes)
  • Coarse Kosher Salt
  • 6 large Garlic Cloves (peeled)
  • 2 tablespoon Chili Powder
  • 2 teaspoon Cumin Seeds
  • 1 teaspoon Ground Coriander
  • 1 1/2 teaspoon Coarse Kosher Salt
  • 1 3/4 cup Fire roasted diced Tomatoes with Green Chiles
  • 1 12 ounce Bottle Mexican Beer
  • 1 7- ounce can Roasted Green Chiles (diced)
  • 4 ounce Dark Chocolate (chopped)
  • Garnishes:
  • Sliced Red Onion
  • Avocado (diced)
  • Monterey Jack Cheese (grated)
  • Tortillas
  • Cilantro
  • Sour cream
  • 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.
  • Preheat oven to 350F.
  • 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.
  • 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.
  • 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.
  • To serve, spoon into bowls and top with desired garnishes.
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