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Chunky Pumpkin Ancho Chili

prep time:45 minutes
cook time:45 minutes
total time:1 hour 30 minutes
This chili uses rehydrated ancho peppers for a deep, smoky base, and unsweetened cocoa powder to add richness. The star is the fresh diced pumpkin, which adds texture and natural sweetness to the savory beef broth.
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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.

Notes

Serve hot with optional toppings like sour cream or cheese.