Ingredients (~6 servings)
- 4-5 dried ancho chili peppers
- 6 cups (48-oz) low-sodium beef broth (divided)
- 1 sugar pie pumpkin (~3.75 lbs)
- 1 1/2 Tbsp extra-virgin olive oil
- 1 1/2 large sweet yellow onions, finely diced
- 1.5 lbs ground beef
- 6 Tbsp unsweetened cocoa powder
- 3 Tbsp chili powder
- 1 Tbsp ground oregano
- 1 Tbsp sea salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground cumin
- 3/4 tsp ground cinnamon
- 2 1/4 cups cold water
- 3 Tbsp honey
Prep the Ancho Peppers
Bring a small pot of water to a boil.
Cut the dried ancho peppers in half and remove the stems and seeds. Place the peppers in the boiling water and turn off the heat.
Let them soak for ~30 minutes until fully rehydrated and soft.
Prep the Pumpkin
While the peppers soak, wash and dry the pumpkin. Cut it in half and scrape out the seeds and pulp.
Peel the skin off with a vegetable peeler or knife, then dice the flesh into bite-sized pieces.
Cook the Beef Base
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion and ground beef. Cook for ~10-15 minutes, breaking up the beef, until it is cooked through.
While the beef cooks, drain the soaked peppers. Place them in a blender with 3 cups (half) of the beef broth. Purée until smooth.
Build the Chili
Add the cocoa powder, chili powder, oregano, salt, pepper, cumin, and cinnamon to the cooked beef mixture. Sauté for ~2 minutes, stirring constantly.
Pour the blended ancho-broth mixture into the pot.
Use the remaining 3 cups of beef broth to rinse out the blender, then pour that into the pot as well.
Add the 2 1/4 cups water, honey, and diced pumpkin.
Simmer and Serve
Bring the chili to a boil over high heat.
Reduce the heat to medium, cover the pot, and cook for ~30 minutes. Stir occasionally.
The chili is done when the pumpkin is tender. Taste and add more salt if needed.
Chunky Pumpkin Ancho Chili
Ingredients
~6 servings
- 4-5 dried ancho chili peppers
- 6 cups low-sodium beef broth (divided) 48-oz
- 1 sugar pie pumpkin ~3.75 lbs
- 1 1/2 Tbsp extra-virgin olive oil
- 1 1/2 large sweet yellow onions finely diced
- 1.5 lbs ground beef
- 6 Tbsp unsweetened cocoa powder
- 3 Tbsp chili powder
- 1 Tbsp ground oregano
- 1 Tbsp sea salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground cumin
- 3/4 tsp ground cinnamon
- 2 1/4 cups cold water
- 3 Tbsp honey
Instructions
- Boil water and soak ancho peppers for 30 minutes.
- Wash pumpkin, remove seeds, peel, and dice.
- Brown beef and onions in olive oil for 10-15 minutes.
- Blend soaked peppers with 3 cups broth until smooth.
- Add spices to beef and cook 2 minutes.
- Pour pepper purée and remaining broth into pot.
- Add water, honey, and diced pumpkin.
- Boil, then simmer covered for 30 minutes.
- Cook until pumpkin is tender. Season to taste.
