Directions:
- Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
- Preheat oven to 350°F.
- 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.
- Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
- Pour the chile sauce over the meat and bring to a simmer.
- 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.
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 242.06 Kcal (1013 kJ) | ||
| Calories from fat | 152.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.99g | 26% | |
|---|---|---|---|
| Cholesterol | 55.11mg | 18% | |
| Sodium | 1501.92mg | 63% | |
| Potassium | 365.08mg | 8% | |
| Total Carbs | 3.12g | 1% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 15.95g | 32% | |
| Vitamin C | 29.1mg | 48% | |
| Iron | 2.6mg | 14% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 149.93 Kcal (628 kJ) | ||
| Calories from fat | 94.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 26% | |
|---|---|---|---|
| Cholesterol | 34.14mg | 18% | |
| Sodium | 930.27mg | 63% | |
| Potassium | 226.13mg | 8% | |
| Total Carbs | 1.93g | 1% | |
| Sugars | 0.45g | 3% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 9.88g | 32% | |
| Vitamin C | 18mg | 48% | |
| Iron | 1.6mg | 14% | |
| Calcium | 14mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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