Squash And Chipotle Chili With Black Beans And Hominy
Published October 31, 2000
- Total Time
- 3 hours
- Rating
- Comments
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Ingredients
5 tablespoons olive oil
3 pounds beef chuck, cut in ½-inch cubes
2 large onions, diced
6 cloves garlic, minced
2 large jalapenos, seeded and diced
Salt to taste
3 cups beef broth
2 12-ounce bottles dark beer
2 tablespoons pure ground chili, preferably New Mexican
2 tablespoons ground cumin
2 teaspoons oregano, preferably Mexican
1 large buttercup, kabocha or butternut squash, or 1 large chunk of calabaza (about 4 pounds)
2 to 4 canned chipotle chilies in adobo sauce
2 15-ounce cans black beans, drained and rinsed
2 15-ounce cans hominy, drained and rinsed
Sour cream and chopped scallions for garnish
Nutritional analysis per serving (8 to 10 servings)
62 grams carbs; 86 milligrams cholesterol; 544 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 15 grams fiber; 1779 milligrams sodium; 42 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons oil in Dutch oven or heavy kettle over high heat. Brown the beef, one quarter at a time, adding oil as needed. Transfer to a bowl with a slotted spoon.
- Step 2
Lower heat to medium-high, add remaining oil to pan and stir in onion, garlic and jalapenos. Season well with salt, and saute until softened, 5 to 10 minutes. Return beef to pan, and add broth, beer, chili powder and half the cumin and oregano. Bring to a boil, then reduce heat, and simmer, uncovered, until meat is very tender, 1 ½ to 2 hours.
- Step 3
Meanwhile, heat oven to 350 degrees. Halve and seed squash, and lay cut side down on baking sheet. Bake until very soft, about 1 hour. Cool, then scrape out flesh and mash coarsely.
- Step 4
Add squash puree and remaining cumin and oregano to pot, and simmer 15 minutes. Add water if necessary to keep mixture moist. Chop 2 chipotles, and stir into pot with their sauce. Add black beans and hominy, and simmer 10 to 15 minutes longer. Chili should be stewlike rather than soupy. Taste, and add more chipotles and salt if desired. Serve in bowls garnished with sour cream and scallions.
Private Notes
Comments
Used venison, fantastic!
Better than expected. A great way to use my garden bounty of winter squash.
The squash puree gives this spicy stew a bit of sweetness. The hominy has a nice chewy texture. I used poblano peppers instead of jalapenos because that's what I had on hand. Smoked the beef on the BBQ for part of the cook before cooking in the pot gave it a beautiful smokiness complementing the chipotle chiles in adobo.