Preheat the oven to 325 degrees.
Coat the bottom of a large enameled cast iron dutch oven with canola oil. Sear top and bottom of the brisket until brown and yummy looking. Remove brisket to a plate. Add onion, carrots, chilies (all 3 fresh varieties plus chipotles), cumin, garlic on top of the pile initially to keep it from burning. Stir and saute until soft, slightly starting to brown. Return brisket to pot. Add all beans, tomatoes, tomato sauce. Mix other ingredients around the brisket to combine, make sure brisket is mostly covered. Put in oven to braise for 4 hours.
Remove pot from the oven. Reduce oven temperature to 170 degrees. Remove brisket carefully from the pot and pull apart with forks, removing any large globs of fat. Return brisket shreds to the pot, add a little water, salt to taste and stir to combine. Return to the oven for however long you want, until you get hungry...mine was in for about 3 more hours.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 90 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 864.6mg||30 %|
|Potassium 1037.1mg||27 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 23.6g|
|Protein 9.2g||13 %|
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Calories per serving: 247
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