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Plus+ 7 Per Serving
6 dried Anaheim or ancho chiles, stemmed and seeded
1 14-ounce can diced tomatoes, preferably fire-roasted
1 large onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup Mexican lager, such as Corona or Dos Equis
1 tablespoon canola oil
2 pounds trimmed flat cut brisket
1 15-ounce can pinto beans, rinsed
Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit
until softened, at least 20 minutes. Drain.
Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin,
salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a
large bowl and stir in beer.
Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about
6 minutes total. Pour the chile sauce over the meat and bring to a simmer.
Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the
meat is fall-apart tender, 45 minutes to 1 hour more.
Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the
shredded meat back into the sauce.
Makes 8 Servings (3/4 Cup Per Serving)
Nutritional Info Per Serving: 285 calories; 9 g fat; 54 mg cholesterol; 18 g carbs;
31 g protein; 6 g fiber; 492 mg sodium
Chili & Beer Braised Brisket
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