14 oz diced tomato, preferably fire-roasted
1 large onion, coarsely chopped
4 clove garlic, coarsely chopped
1 ⅓ Tbsp 1 tablespoon plus 1 teaspoon chili powder
2 tsp ground cumin
1 tsp salt
1 cup Mexican lager, such as Corona or Dos Equis
1 Tbsp canola oil
2 lb trimmed flat, first-cut brisket (see Shopping Tip)
15 oz pinto beans, rinsed
1. Tear chilies into 1-inch 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. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chili pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.
3. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chili sauce over the meat and bring to a simmer.
4. Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
5. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.
Shopping Tip: "Flat, first-cut brisket" is a far better choice for healthy eating than the fattier point cut. If the briskets at your store aren't labeled as such, ask the butcher to help you select the right cut. You'll need 2 pounds of brisket after it's been trimmed of fat.
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 285 14%
- Calories from fat 81 10%
- Total Fat 9gm 18%
- Saturated Fat 2gm 21%
- Monounsaturated Fat 3gm 6%
- Sodium 492mg
- Total Carbohydrates 18gm
- Fiber 6gm
- Protein 31gm
- Cholesterol 54mg 6%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.