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Brisket & Butternut Squash Chili
Prep Time
35 minutes
Cook Time
3 hours
Total Time
3 h 35 m
8  People


Recipe makes 8 Servings

2 dried ancho chiles
4 cup(s) reduced sodium chicken broth, divided
3 Tbsp olive oil
1 Lb lean brisket, fat removed & diced in 1 inch pieces
1 Tsp salt
1 Tsp black pepper
2 Tbsp chili powder
1 Tsp ground cumin
2 Tbsp garlic, chopped
1 cup(s) yellow onion, diced
1 large can (28 oz) diced tomatoes
4 cup(s) butternut squash, peeled, seeded & chopped
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Bring dried chiles and 1/2 of broth to a boil in a small pot over medium heat.
Remove from heat, cover, and allow chiles to reconstitute for 1 hour.
Pour liquid and chiles into a blender or food processor, and pulse until smooth. Set aside.
Place a large pot or Dutch oven over medium-high heat. Add oil.
Season brisket with salt, pepper, chili powder, and cumin.
Carefully place brisket in hot oil and brown thoroughly to a deep-brown color.
Add garlic and onions; cook 4-5 minutes, stirring frequently.
Stir in tomatoes, reconstituted chili mixture and remaining broth.
Bring to a high simmer, reduce heat to low, cover, and simmer 1 hour.
Add squash, stir, and return to a simmer for an additional hour.



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