Squash And Chipotle Chili With Black Beans And Hominy

Name: Squash And Chipotle Chili With Black Beans And Hominy
Total time: 3 h
Yield: 8 to 10 servings
Ingredients: 5 tablespoons olive oil; 3 pounds beef chuck, cut in 1/2-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

By Regina Schrambling

Total Time: 3 hours
Rating: 5(39)
Notes: Read community notes

Featured in: All This Useful Beauty

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Ingredients

Yield:8 to 10 servings

5tablespoons olive oil
3pounds beef chuck, cut in ½-inch cubes
2large onions, diced
6cloves garlic, minced
2large jalapenos, seeded and diced
Salt to taste
3cups beef broth
212-ounce bottles dark beer
2tablespoons pure ground chili, preferably New Mexican
2tablespoons ground cumin
2teaspoons oregano, preferably Mexican
1large buttercup, kabocha or butternut squash, or 1 large chunk of calabaza (about 4 pounds)
2 to 4canned chipotle chilies in adobo sauce
215-ounce cans black beans, drained and rinsed
215-ounce cans hominy, drained and rinsed
Sour cream and chopped scallions for garnish

Ingredient Substitution Guide

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, 1½ 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.

Ratings

5 out of 5

39 user ratings

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scrow6 months ago

Better than expected. A great way to use my garden bounty of winter squash.

This Is delicious!10 months ago

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.

Brittany2 years ago

This recipe deserves more attention; it was fantastic! I was looking for a recipe to use my buttercup squash and also happened to have many of the other ingredients on hand. My only modification was to add a couple tbsp each of red wine vinegar and worcestershire sauce along with the other liquids because I thought it needed more acid. Tomatoes or tomato paste would probably work too.

Sheila6 years ago

This recipe is a winner - I used ground beef instead of cubed chuck and halved the recipe (using 0.6 lbs of ground beef - so a lot less meat). It is quite fast to come together using the ground beef if you buy pre-cut squash and roast the cubes at 400 degrees for about 25 minutes. I am serving it over (more) mashed roasted squash for a complete meal.

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