Ahhhhh! The Fall season. I love it for so many reasons. The weather. The foliage. My Birthday (it’s not too late to send me gifts). Halloween. Thanksgiving. And of course, the busy book publishing season that keeps me on the verge of insanity. Fall … when all the big books get published and we all fight for great coverage for them. I’ve been so insanely busy, I haven’t posted a thing in October and here we are in November already. Not to mention that I’ve totally ignored my twitter account. My Klout score is dropping. Yikes! But I will happily say, one of the reasons I’ve been super busy is because I’ve been working on a fabulous campaign and book tour for a fabulous cookbook by the Fabulous Beekman Boys. So in honor of them, the fall season, and their cookbook: The Beekman 1802 Heirloom Cookbook, I now share one of the recipes from it which seemed apropos for the occasion … Harvest Beef Chili with Pumpkin and Beans. ENJOY!
What you’ll need:
- 3 tablespoons extra-virgin olive oil
- 1 ¼ pounds well-marbled beef chuck, cut into 1-inch chunks
- ¼ cup flour
- 1 large onion, diced
- 1 red bell pepper, cut into 1-inch chunks
- 3 garlic cloves, smashed and peeled
- 1 ½ teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon ancho chile powder
- 2 tablespoons tomato paste
- 1 ½ pounds pumpkin (or other winter squash, such as kabocha), peeled, seeded, and cut into 1-inch chunks
- 1 ½ teaspoons salt
- 1 ¾ cups cooked pinto beans or 1 can (15 ounces), rinsed
Preheat the oven to 350°F.
In a 5- or 6-quart Dutch oven, heat the oil over medium heat. 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 onion, bell pepper, and garlic to the pan and stir to coat. Cook for 5 minutes, stirring frequently. Add ¼ cup water and cook, stirring occasionally, until the onion is tender, about 7 minutes.
Stir in the coriander, cumin, paprika, cocoa powder, and ancho chile powder. Return the meat to the pan and stir until well coated. Stir in 1 ½ cups water, the tomato paste, pumpkin, and salt. Bring to a boil. Cover and transfer to the oven. Bake for 1 ½ hours, or until the meat is tender.
Stir in the beans, return to the oven, and bake for 10 more minutes.
• Once the stew is finished cooking, add enough broth to make it soupy. Stir in a 10-ounce package of frozen corn kernels and a couple of handfuls of toasted tortilla chips. Serve with hot sauce on the side.
• Use pork shoulder instead of beef and black beans instead of pinto beans. Swap in a green bell pepper for the red and serve with lime wedges and chopped cilantro on the side.
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