Beef and Squash Chilli

Ingredients for Beef and Squash Chilli

• 1 dried ancho chilli

• 1 dried pasilla chilli

• 725ml low-sodium chicken broth

• 2 tablespoons plus 1 teaspoon vegetable oil

• 450g boneless beef chuck roast, cut into 1/2" pieces

• Kosher salt

• Freshly ground pepper

• 1 large white onion, finely chopped

• 4 garlic cloves, finely chopped

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 (350g) bottle lager

• 1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1" pieces

• 2 tablespoons fresh lime juice

• 2 tablespoons raw pumpkin seeds (pepitas)

• Soured cream

• Chopped avocado

• Sliced red onion (for serving)

How to make Beef and Squash Chilli

Toast chillies in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in colour and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 475ml boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chillies and broth in a blender until smooth, about 1 minute.

Once chillies have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.

Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.

Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chilli purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.

Meanwhile, preheat oven to 177°C. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool.

Serve chilli topped with soured cream, avocado, red onion, and toasted pumpkin seeds.

Chilli can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.