Harvest Beef Chili with Pumpkin and Pinto Beans

(sorry there’s no photo but this was de-licious)

You’ll Need:
3 tablespoons extra-virgin olive oil
1 1/4pounds well-marbled beef chuck, cut into 1-inch chunks
1/4 cup all-purpose flour
3cloves garlic, smashed and peeled
1 large onion, diced
1 bell pepper, cut into 1-inch chunks
1 teaspoon unsweetened cocoa powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ancho chili powder
1 1/2 pounds pumpkin peeled, seeded, and cut into 1-inch chunks (~4 cups)
2 tablespoons tomato paste
1 1/2 teaspoons salt
15 oz can of pinto beans, rinsed and drained

You’ll:
Preheat the oven to 350 degrees F.

Heat the oil over medium heat in a 5 or 6-quart Dutch oven. Dredge the meat in the flour, shaking off the excess. Working in batches, add the beef and cook until browned all over, about 7 minutes. As you work, transfer the meat to a bowl.

Add the garlic, onions and bell peppers and stir to coat. Cook for 5 minutes, stirring frequently. Add 1/4 cup water and cook, stirring occasionally, until the onions are tender, about 7 minutes.

Stir in the cocoa powder, cumin, paprika and ancho chili powder. Return the meat to the pan and stir until well coated. Stir in 1 1/2 cups water, the pumpkin, tomato paste and salt. Bring to a boil. Cover and transfer to the oven. Bake until the meat is tender, about an 1 to 1 hour 30 minutes.

Stir in the beans, return to the oven, and bake for 10 more minutes.

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