Healthy Chili with Beef and Pumpkin

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 410, total fat 16 G., saturated fats 3.5 G., proteins 37 G., carbohydrates 28 G., fiber 5 G., cholesterol 90 mg, sodium 550 mg, sugar 10 G.

This slow-simmered chili con carne (or simply chili) with beef is rich in flavor thanks to the addition of homemade chili pepper puree and butternut squash, which give the meat dish a unique flavor with sweet and spicy notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 dried ancho pepper
1 dried guajillo pepper
3.5 cups beef broth
3 tablespoons of vegetable oil
700 gr. boneless beef neck, cut into 2.5 cm pieces.
1 medium onion, finely chopped
4 cloves garlic, finely chopped
2 tsp chili powder
1 tsp ground cumin
1 teaspoon dried oregano
1 tbsp tomato paste
1 can (800 g) of canned tomatoes, diced
700 g butternut squash, peeled, seeded and cut into 2.5 cm pieces.
Sour cream, grated cheddar and fresh cilantro leaves for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, ancho pepper, guajillo pepper, tomatoes, oregano, cumin, butternut squash, sour cream

Cooking the dish according to the recipe:

Place the ancho and guajillo peppers in a medium saucepan with the beef broth and bring to a simmer over medium-high heat. Cover, remove from heat, and let sit until the peppers soften, about 15 minutes. Remove the stems and seeds from the peppers and place them in a blender with the beef broth. Blend until smooth, then set aside.
Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt, and a few grinds of ground black pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes.

Using a slotted spoon, remove the beef to a paper towel-lined plate. Add the onion to the pan and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin, and oregano and cook until fragrant, about 1 minute. Add the tomato paste, diced tomatoes, chili puree, beef, 2 teaspoons salt, and a few grinds of black pepper. Bring to a simmer, then reduce the heat and simmer, covered, stirring occasionally, until the beef is tender and flakes easily with a fork, about 1 hour.
Add the squash and simmer, stirring occasionally, until tender, about 10 minutes. Serve the chili with sour cream, cheddar, and cilantro.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Main courses / Meat / Vegetables and mushrooms / Thick soups and stews / / Pumpkin dishes / Pumpkin main courses / Food Network - recipes / Mexican cuisine

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