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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.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook the chili, uncovered, gently for about 30 minutes until the squash is tender but not mushy.
  6. Mix the masa harina with the water and add to the chili. Simmer for a minute or two while the chili thickens.
  7. Add the black beans, bring back to a simmer, and taste for seasoning adjustments.
  8. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.