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. ---------------------------------------------------------------------------
Nutrition
Ingredients
