Beef and Pumpkin Chili Mole
Beef and Pumpkin Chili Mole has got to be the queen of all fall stews, with tender bits of steak, chunks of fresh pumpkin, lots of peppers, both hot and sweet, black beans and an ultra rich broth of fire roasted tomatoes, beer, ancho chili and a touch of deep cocoa powder.
Servings: 6 servings
Ingredients
- 1 lb steak, or lean beef, cut in small bite sized chunks
- 1 Tbsp ancho chili powder, look for this next to the regular chili powder
- 1 Tbsp smoked hot paprika
- 2 Tbsp olive oil
- 1 medium onion, diced
- 1 jalapeno pepper, sliced, seeds and all
- 1 anaheim pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 cups raw pumpkin, peeled and cut in a large dice (you can also use butternut squash)
- 1 bottle of beer
- 28 oz can crushed fire roasted tomatoes
- 2 Tbsp chili powder
- 1 Tbsp unsweetened cocoa powder, heaped
- 1 tsp cumin powder
- salt and fresh cracked pepper to taste
- 2 Tbsp masa harina
- 1/4 cup warm water
- 1 14 oz can of black beans, drained and rinsed
Instructions
- Put the beef chunks in a bowl or a baggie and sprinkle with the chili powder and paprika. Massage the spices through the meat, and set aside.
- Heat 1 tablespoon of the oil on medium high and brown the meat on all sides. Remove the meat and any juices from the pan and set on a plate.
- Heat the second tablespoon of oil in the same pot, and saute the onions and peppers for about 5 minutes. Add the pumpkin and cook for 5 more minutes.
- Add the beer to the pot and let it cook down for a couple of minutes. Then add the tomatoes, spices, along with the meat and juices back into the pot. Bring everything to a simmer.
- Cook the chili, uncovered, gently for about 30 minutes until the squash is tender but not mushy.
- Mix the masa harina with the water and add to the chili. Simmer for a minute or two while the chili thickens.
- Add the black beans, bring back to a simmer, and taste for seasoning adjustments.
- At this point you can cool and refrigerate the chili, or serve right away. But the flavor of the chili will improve as it sits.
Nutrition
Calories: 524 kcal · Carbohydrates: 41 g · Protein: 32 g · Fat: 28 g · Saturated Fat: 8 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 46 mg · Sodium: 318 mg · Potassium: 1245 mg · Fiber: 13 g · Sugar: 8 g · Vitamin A: 1639 IU · Vitamin C: 70 mg · Calcium: 112 mg · Iron: 8 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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