harvest beef chili with pumpkin squash

For more great recipes like this, check out the Beekman 1802 Heirloom Cookbook.


This amazing Beef Chili is made with a fabulous twist - pumpkin! (Or squash.) Perfect for a cold winter day.

Prep time: 20 Min
Cook time: 2 Hours10 Min
Total time: 2 Hours 30 Min


3 tablespoons extra-virgin olive oil1 1/4 pounds well-marbled beef chuck, cut into 1-inch chunks
1/4 cup all-purpose flour3 cloves garlic, smashed and peeled
1 large onion, diced
1 red bell pepper, cut into 1-inch chunks
1 1/2 teaspoons ground coriander
1 teaspoon unsweetened cocoa powder1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ancho chile powder
1 1/2 pounds pumpkin (or other winter squash, such as kabocha), peeled, seeded, and cut into 1-inch chunks
2 tablespoons tomato paste1 1/2 teaspoons salt
1 3/4 cups cooked pinto beans (one 15-ounce can, rinsed)


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 (this is so the meat browns, rather than steams), 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 coriander, cocoa powder, cumin, paprika and ancho chile 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, 1 hour 30 minutes.

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


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