Beef and Pumpkin Chili Mole

Name: Beef and Pumpkin Chili Mole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb steak; 1 Tbsp ancho chili powder; 1 Tbsp smoked hot paprika; 2 Tbsp olive oil; 1 medium onion; 1 Jalapeno pepper; 1 Anaheim pepper; 1 poblano pepper; 1 yellow bell pepper; 2 cups raw pumpkin; 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

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3.3

24 reviews

Average

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Calories
524 kcal
Course
Dinner
Cuisine
Mexican-American Fusion

Beef and Pumpkin Chili Mole

Julie Valencia

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 524kcal (26%) Carbohydrates 41g (14%) Protein 32g (64%) Fat 28g (43%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 46mg (15%) Sodium 318mg (13%) Potassium 1245mg (36%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 1639IU (33%) Vitamin C 70mg (78%) Calcium 112mg (11%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 524 kcal

% Daily Value*

Calories	524kcal	26%
Carbohydrates	41g	14%
Protein	32g	64%
Fat	28g	43%
Saturated Fat	8g	40%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	46mg	15%
Sodium	318mg	13%
Potassium	1245mg	26%
Fiber	13g	52%
Sugar	8g	16%
Vitamin A	1639IU	33%
Vitamin C	70mg	78%
Calcium	112mg	11%
Iron	8mg	44%