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.