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Brisket Chili Con Carne
  • 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, diced
  • 2 poblano peppers, seeded and diced
  • 6 cloves garlic, minced
  • 4 chipotle peppers in adobo, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 (12-ounce) bottle lager-style beer
  • 1 (15-ounce) can crushed tomatoes in juice
  • 2 to 3 cups chicken broth
  • Shredded cheddar or Monterey Jack cheese, for serving
  • Sliced scallions, for serving
  • Sour cream, for serving
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