Beef Texas Chili with Pumpkin

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Beef Texas Chili with Pumpkin

You'll love the rich flavor from slow cooking this tasty beef Texas chili with pumpkin. Fresh chilies, a perfect blend of spices, and tender beef combine for a savory comfort food meal.

Course Main Course, Soup

Cuisine American

Keyword Beef and Pumpkin Chili, Beef Chili, Pumpkin and Beef Texas Chili, Texas chili

Prep Time 1

Cook Time 3 45

Total Time 4 45

Servings

Calories 952kcal

Cost $20

Equipment

Ingredients

6 large chilies
1 cup diced bacon
4 cups onions chopped
5 lbs stewing beef cut into 3" cubes
6 garlic cloves peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 ½ teaspoon sea salt
56 oz of canned diced tomatoes approximately 3 cups
1 ½ cups beef stock
½ cup finely chopped fresh cilantro stems save leaves for garnish
4 cups fresh pumpkin cut into 2" cubes
Sea salt and freshly ground black pepper to taste

Instructions

Pour boiling water over the chilies, in a large bowl. Set them aside, uncovered, to soak for 30 minutes. Then, preheat the oven to 350°F/175°C.
6 large chilies
In an oven-proof stockpot, cook the bacon over medium heat until it is browned and beginning to crisp. Add in the onions, and continue cooking for 5 minutes.
1 cup diced bacon, 4 cups onions
Add the stew beef into the pot and season with salt and black pepper. Stir together and set it aside.
5 lbs stewing beef, Sea salt and freshly ground black pepper
Next, strain the chilies, reserving the liquid. Then, place the chilies into a blender with 1 cup of the liquid, the garlic, chili powder, cumin seeds, oregano, coriander, and sea salt. Pulse to a puree, adding additional liquid from soaking if the mixture is too thick.
6 garlic cloves, 2 tablespoons chili powder, 2 teaspoons cumin seeds, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 1 ½ teaspoon sea salt
Pour this chili mixture over the beef, then add in the tomatoes, beef stock, and chopped cilantro stems. Stir together to combine, then bring the mixture to a simmer on the stove top. Once simmering, cover the chili and put into the oven to cook for 2 hours.
56 oz of canned diced tomatoes, 1 ½ cups beef stock, ½ cup finely chopped fresh cilantro stems
After 2 hours, remove the lid, and stir. Then, let the mixture cook another 1 hour in the oven until the beef is fork tender.
Add in the pumpkin, stir well, and continue cooking, uncovered, for 45 minutes, or until the pumpkin softens. If needed, add the additional soaking liquid from the chilies to keep the meat covered in liquid while it cooks.
4 cups fresh pumpkin
Remove from the oven, taste, and season with additional salt and black pepper as needed. Then serve garnished with cilantro leaves, and any other paleo chili toppings you desire.

Notes

Use poblano peppers, jalapenos, serrano peppers, pasilla peppers, or Aleppo peppers for this recipe.
Ask your butcher for stewing beef. If not available, this can be made with a cubed chuck roast.
For a smoother mixture, use pumpkin puree instead of cubed fresh pumpkin.
Butternut squash can be used in place of pumpkin if needed.

Nutrition