BEEF AND SQUASH CHILI
Steps:
- Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
- Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
- Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6-8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
- Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20-25 minutes. Add squash; cover and cook until tender, 10-15 minutes. Stir in lime juice.
- Meanwhile, preheat oven to 350°F. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8-10 minutes. Let cool.
- Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
- Do Ahead
- Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
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maxq3.0
[email protected]I can't wait to make this chili again. It's definitely going to be a new family favorite.
Adam Chandler
[email protected]This chili is perfect for a tailgate party. It's easy to make and everyone loves it.
Giorgi Edilashvili
[email protected]I added some chopped cilantro and avocado to my chili. It was so delicious!
Najeeb Prince
[email protected]I'm a vegetarian, so I substituted the beef with tofu. It turned out great!
Jose pacheco
[email protected]This chili is a great meal prep option. I made a big batch and froze it in individual containers. It's so convenient to have on hand for a quick and easy meal.
Zo Lolz
[email protected]I love that this chili is made with healthy ingredients. It's a great way to get your daily dose of vegetables.
Shi loam
[email protected]I made this chili in my Instant Pot and it turned out great. It was so quick and easy!
Manwell Sutton
[email protected]This chili was a little too thick for my liking. I would recommend adding more liquid, such as broth or water.
Basitalino.1 Ali
[email protected]I found this chili to be a bit bland. I would recommend adding more spices to taste.
surya neelima
[email protected]This chili is a little spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Nahila Naba
[email protected]I wasn't sure how the beef and squash would go together, but I was pleasantly surprised. The flavors were amazing.
Mirembe Isabella
[email protected]This chili is a great way to use up leftover beef and squash. It's also a very budget-friendly meal.
Rosalie Coleman
[email protected]I made this chili for a party and it was a huge success. Everyone loved it!
Nokuthula Maseko
[email protected]This chili is so flavorful and hearty. It's perfect for a cold winter day.
kirtin joshi
[email protected]I love how easy this chili is to make. I just threw everything in my slow cooker and let it cook all day. It was so convenient and the chili turned out great.
Sindiswa Sbabane
[email protected]This chili was a hit with my family! The beef and squash combination was unique and delicious, and the spices were perfectly balanced. I will definitely be making this again.