Beef and Squash Chili
Beef and Squash Chili is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Toast chiles 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 color and beginning to soften, about 3 minutes.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast chiles 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 color and beginning to soften, about 3 minutes.
Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften.
Drain; remove seeds and stems.
Purée chiles and broth in a blender until smooth, about 1 minute.
Once chiles 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 chile 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 350°F.
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.
Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
Chili can be made 3 days ahead.
Let cool; cover and chill, or freeze up to 1 month.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.