Name: Beef and Squash Chili
Cook time: 1 hour 10 minutes minutes
Total time: 1 hour 30 minutes
Yield: 4 Servings
Ingredients: 1 dried ancho chile; 1 dried pasilla chile; 3 cups low-sodium chicken broth; 2 tablespoons plus 1 tsp. vegetable oil; 1 pound boneless beef chuck roast, cut into ½” pieces; Kosher salt and freshly ground black pepper; 1 large white onion, finely chopped; 4 garlic cloves, finely chopped; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 12-oz. bottle lager; ½ acorn squash, scrubbed, sliced into thin wedges, then into 1” pieces; 2 tablespoons fresh lime juice; 2 tablespoons raw pumpkin seeds (pepitas); Sour cream, chopped avocado, and sliced red onion (for serving)

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Eva Kolenko

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

Recipe notes