Beef and Squash Chili

Ingredients

• •1 whole dried ancho chile
• •1 whole dried pasilla chile
• •3 cups low-sodium chicken broth
• •2 tablespoons vegetable oil
• •1 pound boneless beef chuck roast
• •1 teaspoon Kosher salt
• •½ teaspoon Freshly ground pepper
• •1 large white onion
• •4 cloves garlic
• •2 teaspoons ground cumin
• •1 teaspoon dried oregano
• •12 ounces lager
• •½ whole acorn squash
• •2 tablespoons fresh lime juice
• •2 tablespoons raw pumpkin seeds
• •½ cup Sour cream
• •1 whole avocado
• •½ whole red onion

Cooking Instructions

1. 1.

   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.

   35 min

2. 2.

   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.

   8 min

3. 3.

   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.

   9 min

4. 4.

   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.

   45 min

5. 5.

   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.

   10 min

6. 6.

   Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.

   5 min

7. 7.

   Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.