I had such high hopes for this chili because all of components are awesome in some form or another. It’s a bean-less chili though, which is almost hard for me to call it a chili because I always always always have chili with beans in it. I have no idea what else to call it. It’s sort of like that whole sweetened vs. unsweetened cornbread debacle. Like my affinity for all things cornbread [I’ll eat both types], I’ll eat any type of chili. I have no shame.
I was especially excited at the prospect of using some dried whole chilies to spice this thing up. I usually equate these kinds of peppers in homemade enchilada or hot sauce, but it can absolutely hop into my bowl of chili. I’ll gladly accept. Of course they came in a huge bag, so the remaining ones just sit in the pantry waiting for another day. If someone will point me to a bulk dried chili bin, I would appreciate it. I never want more than a couple. The chili base calls for a blender, which was just another not-so-subtle reminder that I need to call Vitamix about maintenance. I imagine a food processor would work, too.
Squash was the wild card to the recipe. Honestly, the chili was probably just a vehicle for the squash. It drew me in with its siren call. I love squash. I roasted up a whole baking tray of the stuff tonight and it took all my willpower not to just eat it straight from the pan. I may not be huge on sweets most of the time, but the sweetness of squash gets me every.single.time. Unfortunately the sweetness of the squash overpowered the rest of the chili, and maybe that was the point, but it isn’t the flavor profile I usually expect from a chili. I was kind of hoping for a more subtle sweetness—hoping the chilies would dampen it. I still slurped up every drop the next day at work. Don’t worry.
It all came together rather quickly. It was a lazy Sunday project since it takes about an hour depending on how quickly you can cut and peel that dang squash. New Seasons has a bunch of precut stuff in the case right by the door. I’m pretty sure I look at it every time I walk in the store [that and the guacamole…creature of habit]. I embraced my inner over-achiever and toasted some pepitas [or pumpkin seeds]. I sacrificed my hard earned dollars on a mediocre avocado to garnish. I’m such a sucker. Look how pretty it is. It was mostly for looks because that avocado was the epitome of bland.
Inspiration: Bon Appétit
- 1 dried ancho chile
- 1 dried pasilla chile
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 1lb boneless beef chuck roast, cut into bite-sized pieces
- 1 large white onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon oregano
- 12oz lager
- 1 small acorn squash, peeled and cut small
- 2 tablespoons lime juice
- 2 tablespoons toasted pepitas
- salt and pepper
- Avocado, sliced radishes, green onions, sour cream or cilantro for serving
Toast the chilies in a skillet on medium high heat. Press them down to the pan so they get a lot of contact with the heat. They should start to darken after a few minutes. Toast both sides. Fill a bowl with boiling water and add the chilies to it to rehydrate. Soak for 3o minutes. They’ll be falling apart. Remove the stem and transfer the entire thing to a blender [or remove the seeds if that’s your thing]. Blend until smooth.
Put a large pot over high heat. Add one tablespoon of the vegetable oil. Pat the beef dry and season liberally with salt and pepper. Working in batches, brown the meat on all sides. Transfer the beef to a plate. Reduce the heat to medium-high and add the remaining tablespoon of oil and chopped onion and garlic. Stir well break up the remnants of the beef juices that have accumulated. Cook for 6-8 minutes until the onion is soft. Add the cumin and oregano. Stir well so it’s evenly distributed.
Add the beef back to the pot and pour in the beer. Bring to a boil and then reduce it to a simmer for about five minutes. The beer will cook down significantly. Add the chile puree and season with salt and pepper. Simmer the beef in the chile for 20-25 minutes before adding the squash. When the squash is soft, about 15 minutes, taste for additional salt and lime.
Serve in bowls topped with the toasted pepitas and your preferred accouterments.