Spicy Chili with Butternut Squash

Needed for Consumption:

Chili:
6 large dried ancho chiles
6 slices bacon, diced
3 yellow onions
3 lb beef brisket, 1.5-2 inch cubes
.5 lb ground sausage
1 can black beans
1 can kidney beans
Salt
6 garlic cloves, peeled
2 Tbsp chili powder
2 tsp. cumin
1 tsp. dried oregano
2 10 oz. cans fire-roasted diced tomatoes
1 12 oz. bottle Mexican beer
8 oz. diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups seeded, peeled butternut squash

Garnish:
Fresh cilantro leaves
Chopped red onion
Diced avacado
Shreaded cheese of choice
Corn tortilla chips
Sour cream

How To:
Place dried chiles in bowl, cover with boiling water, let sit 30 minutes. Preheat oven to 350. Saute bacon in large, oven-proof pot over medium-high heat, about five minutes. Add onions, reduce heat to medium, cover and cook until tender, about ten minutes. Springkle beef and sausage with salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking licquid. Place chiles in blender, add 1 cup soaking liquid, garlic, chili powder, cumin, oregano and salt to taste. Blend to puree, adding more soaking licquid as needed. Pour puree over brisket in pot. Add tomatoes, beer, green chiles, beans and cilantro stems. Mix well.

Bring chili to simmer. Cover and place in oven, cook 2 hours. Uncover and cook until beef is almost tender. Add squash, stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. Serve over corn tortillas and sprinkle with garnish.