Hearty Brisket Chili Recipe - Andrew Zimmern

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 slices of bacon, chopped
• 2 poblano chiles—stemmed, seeded and diced
• Kosher salt and freshly ground pepper
• 5 garlic cloves, grated on a microplane
• 1 tablespoon dried oregano
• 3 tablespoons cumin
• 1/3 cup ancho chile powder
• 1/4 cup minced cilantro, plus more for serving
• 4 chipotle chiles in adobo sauce, chopped
• 1 pound dried tepary beans, soaked overnight and drained
• One 28-ounce can whole tomatoes
• 3 cups dark beer
• 5 cups chicken stock
• 1 pound cooked brisket, chopped
• 3 tablespoons corn flour
• 3 tablespoons water
• Scallions, avocado slices, crème fraiche and lime juice, for garnish