From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.

Ingredients

8 serv.

dried chilies↗6
stemmed and seeded (New Mexico, Anaheim or Ancho)
fire-roasted diced tomatoes↗1 can
(14 ounce)
large onion↗1
coarsely chopped
garlic cloves↗4
coarsely chopped
chili powder↗4 teaspoons
ground cumin↗2 teaspoons
salt↗1 teaspoon
lager beer↗12 ounces
canola oil↗1 tablespoon
beef brisket↗2 - 2 1⁄2 lbs
trimmed of excess fat
pinto beans↗1 can
(15 ounce)

Step-by-step instructions

1
Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
2
Preheat oven to 350°F.
3
Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
4
Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
5
Pour the chile sauce over the meat and bring to a simmer.
6
Cover, transfer to the oven and bake for 2 hours.
7
Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
8
Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

Source: food.com

Original recipe ↗

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