-
1
In a medium bowl, cover all of the chiles with hot water and let stand for 30 minutes.
-
2
Drain the chiles, discarding their soaking liquid.
-
3
Meanwhile, preheat the oven to 325.
-
4
Season the brisket with salt.
-
5
In an ovenproof enameled cast-iron casserole, heat the oil.
-
6
Sear the meat, one piece at a time, over high heat, turning once, until browned, about 10 minutes per piece; transfer the pieces to a plate as they're browned.
-
7
Add the onion, garlic, cumin and coriander to the casserole.
-
8
Cook over high heat, stirring frequently, until the onion is translucent, 3 minutes.
-
9
Stir in the soaked chiles, tomatoes, jalapeno and cinnamon stick.
-
10
Return the brisket to the casserole.
-
11
Add the stock, season the braising liquid with salt and pepper and bring to a simmer.
-
12
Cover and braise in the oven until the meat is fork-tender, 2 hours; flip the meat after 1 hour.
-
13
Discard the cinnamon stick.
-
14
Transfer the meat to a work surface and let cool.
-
15
Using your fingers, shred the meat.
-
16
Working in batches, transfer the contents of the casserole to a blender and puree until smooth.
-
17
Strain the sauce and return it to the casserole.
-
18
Add the shredded meat to the sauce and season with salt and pepper.
-
19
Reheat, garnish the chili with the scallions and serve.
