Brisket Chili
INGREDIENTS
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4 dried ancho chiles, seeds and stem removed 4 dried guajillo chiles, seeds and stem removed 2 tablespoons vegetable oil 1 (4- to 5-pound) brisket flat, cut into 2-inch pieces (see note) Kosher salt and freshly ground black pepper 1 yellow onion, dic
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4 dried guajillo chiles, seeds and stem removed
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2 tablespoons vegetable oil
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1 (4- to 5-pound) brisket flat, cut into 2-inch pieces (see note)
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Kosher salt and freshly ground black pepper
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1 yellow onion, diced
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2 poblano peppers, seeded and diced
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6 cloves garlic, minced
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4 chipotle peppers in adobo, finely chopped
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2 tablespoons chili powder
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1 tablespoon ground cumin
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2 teaspoons dried oregano
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1 teaspoon ground coriander
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1 (12-ounce) bottle lager-style beer
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1 (15-ounce) can crushed tomatoes in juice
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2 to 3 cups chicken broth
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Shredded cheddar or Monterey Jack cheese, for serving
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Sliced scallions, for serving
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Sour cream, for serving
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