Hand Blender - For quickly pureeing ingredients like tomatoes or vegetables when preparing chili base without compromising texture too much.
Large Dutch Oven - A classic choice for slow-cooking beef brisket, essential for achieving tender meat and properly infusing flavors into the chili.
Meat Grinder with 80/20 Lean Beef Blend Attachment - Useful for grinding beef if you prefer to add your own ground beef instead of purchasing pre-ground beef, allowing for customization in texture and flavor.
Heavy Duty Coffee Grinder (Optional) - Some recipes recommend freshly ground spices or chili peppers; a heavy-duty coffee grinder can handle this task effectively.
Digital Kitchen Scale - For precise measurements of ingredients, which is crucial in cooking for both taste and consistency.
High-Speed Blender - Great for creating purees from vegetables like onions and peppers that will be added to the chili base.
Slow Cooker (6 Quarts) - Offers an easy way to cook brisket over several hours, making it a convenient tool for preparing this dish with minimal supervision.
Food Mill or Chicken Bone Remover - Useful for processing vegetables into finer pieces without the need for extensive chopping, especially beneficial if using slow cookers.
Immersion Blender - Another option to quickly puree ingredients directly in your pot, though it might slightly alter texture compared to a hand blender or high-speed blender.
Heavy Duty Can Opener - Essential for opening cans of beans and other chili ingredients found on Amazon.
Digital Cooking Thermometer - Ensures that your brisket is cooked to the perfect temperature, enhancing both safety and quality.
6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-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 dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
Fresh cilantro leaves
1 Red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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