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Beef and Squash Chili

Beef and Squash Chili
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Harvest time is here and there is an abundance of squash. Here's a tasty recipe using acorn squash, ancho and pasilla chilies.
Cook Time
1 1/2 hours
Cook Time
1 1/2 hours
Beef and Squash Chili
Print Recipe
Harvest time is here and there is an abundance of squash. Here's a tasty recipe using acorn squash, ancho and pasilla chilies.
Cook Time
1 1/2 hours
Cook Time
1 1/2 hours
Ingredients
Servings:
Instructions
  1. Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
  2. Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
  3. Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
  4. Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.
  5. Meanwhile, preheat oven to 350°. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool.
  6. Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
Recipe Notes

Note: Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

Featured Spices:

ancho chili, whole

pasilla chili, whole

cumin, ground

oregano

Recipe + image source - epicurious -  Beef and Squash Chili 

 

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Blog, Front Page, Recipes, Spices

#tacotuesday Salad

#tacotuesday Salad
Print Recipe
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
#tacotuesday Salad
Print Recipe
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
Ingredients
Servings: servings
Instructions
  1. Make the taco shell: Line a baking sheet with a paper towel. Pour enough oil into a large Dutch oven to reach a depth of 2 inches and heat until a deep-fry thermometer reaches 350˚. Working with 1 tortilla at a time, fry, flipping often until the tortilla is light golden, 45 seconds to 1 minute. Using tongs, push down on the center of the tortilla, so the outer edges flare and puff up. Continue to fry until golden brown and puffy, 1 minute more. Remove from the oil and place upside down over a glass cup set over the prepared baking sheet; season with salt. Repeat with the remaining tortillas.
  2. Make the crema: In a small bowl, combine the sour cream and spices. Stir. Let sit at least 15 mins for flavors to combine.
  3. Make the black beans: In a small saucepan over medium heat, add the olive oil. When the olive oil is hot, add the onions and season lightly with salt. Cook, stirring often, until soft but not brown, 4 to 5 minutes. Add the beans and water, and cook for 8 to 10 minutes. Stir in the oregano and keep warm on low heat.
  4. Make the grilled tomatoes: Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Alternatively, place a grill pan over medium-high heat. Brush the tomatoes with the oil and grill, flipping occasionally, until the tomatoes have blistered, 2 to 4 minutes. Season with salt, roughly chop and set aside.
  5. Make the skirt steak: In a small bowl, combine the paprika, cumin, salt, onion and garlic powders, and black pepper. Rub the steak with the seasoning.
  6. Grill the steak, flipping once, until it's lightly charred and cooked to preferred doneness, 3 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes before slicing.
  7. Assemble the taco salad: Drain the black beans and place them in a large bowl. Add the cabbage, grilled tomatoes, radishes, cilantro and mint. Add the olive oil, season with salt and toss.
  8. Divide the cabbage mixture among the 4 taco shells. Top each taco shell with the steak, avocado slices, jalapeño or serrano rounds, and Cotija. Garnish each shell with a lime wedge and serve with the crema.
Recipe Notes

Featured Spices:

Smoked Paprika

Smoked Paprika Hot

Cumin, ground

Kosher Salt

Pepper

Onion Powder

 

Recipe & original source: Tasting Table - Taco Sala

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