Overnight Beef Chili Colorado

Name: Overnight Beef Chili Colorado
Yield: serves 8 to 10 as a main course, with leftovers
Ingredients: 6 dried ancho chiles; 6 slices bacon, diced; 1 large onion, chopped (2 cups); 5 pounds beef brisket, trimmed and cut into 3-inch cubes; Kosher salt, for seasoning, plus 1 teaspoon; Freshly ground black pepper; 1 habanero chile, stemmed and seeded (optional); 6 cloves garlic, peeled; 2 teaspoons cumin seeds; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 2 tablespoons chili powder; 1 (14 1/2-ounce) can fire-roasted diced tomatoes with green chiles; 1 (12-ounce) bottle Mexican beer; Chopped stems from 1 bunch cilantro; 4 mild green chiles, fire-roasted, peeled, seeded, and diced, or 1 (7-ounce) can diced fire-roasted green chiles; 1/2 cup fresh cilantro leaves; 1 cup finely chopped sweet red onion; One sliced avocado; Shredded Monterey Jack cheese; Warm corn or flour tortillas, for serving

January 24, 2012

Bruce Aidells is a big fan of wood-fired cooking. Because a wood-burning oven has the ability to hold heat for long periods, it’s ideal for long, slow cooking overnight. Chili has become such a popular American classic that there are chili cookoffs and festivals held all over the country. Chili con carne has its origins in the slow-cooked stews from Mexico. One such stew, chili colorado, was no doubt made in clay pots and cooked overnight in the village baker’s oven. In this recipe the ingredients are just combined and cooked slowly over a long period of time.

Recipe notes

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