It seems that the tacos al pastor had just whet my appetite for texmex and I had been away from pumpkins and squash for too long. I knew just the dish to satisfy both cravings, a squash chili mole . I came across the idea of a pumpkin chili mole on What’s Cooking a while ago and I bookmarked it right away. The basic idea is that it is a chili with both pumpkin and aspects of a mole sauce such as chocolate in it. I had made and enjoyed a mole sauce a while ago and I liked the idea of adding some chocolate and cinnamon along with some squash to a spicy chili.
I had a large butternut squash that needed to be finished so I used that instead of a pumpkin. I wanted to have both the texture of large chunks of squash and the flavour distribution of some pureed squash so I cut half of the butternut into cubes and roasted and pureed the other half for the best of both worlds. I like to use cubed beef in my chili and that means that I get the chance to braise it until it gets nice and tender. I did not want the butternut to be all mushy by the end so I simmered the sauce with out the cubed squash until the meat was done and then I added the squash and cooked until it was also tender.
The squash chili mole turned out pretty good! I really enjoyed the way the sweet squash worked in the spicy chili. There was a nice hint of chocolate and cinnamon that made the chili seem somewhat exotic without overpowering the dish. I served the squash chili mole with a dab of sour cream and some chopped cilantro on top and some pumpkin rolls on the side to sop up the tasty chili sauce. While I was eating the chili I was thinking that another interesting version would be to replace the chocolate with pumpkin pie spice and to use turkey instead of beef. Maybe some cranberries could be worked in as well.
Squash Chili Mole
ingredients
- 1 tablespoon oil
- 1 pound beef (cubed)
- 1 tablespoon oil
- 1 onion (chopped)
- 4 cloves garlic (chopped)
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 2 chipotle peppers in adobo sauce (chopped)
- 1 teaspoon cinnamon
- 2 cups beef stock
- 1 (28 ounce) can diced tomatoes
- 2 (19 ounce) can kidney beans
- 1 cup butternut squash puree
- 1 tablespoon tomato paste
- 1/2 bar Mexican chocolate
directions
- Heat the oil in a large pan.
- Add the beef and brown on all sides on high heat and set aside.
- Heat the oil in the same pan.
- Add the onions and saute on medium heat until tender, about 5-7 minutes.
- Add the garlic, cumin, chili powder, oregano chipotles and cinnamon and saute until fragrant, about a minute.
- Add the beef stock, meat, tomatoes, beans, pumpkin puree, tomato paste and chocolate and bring to a boil.
- Reduce the heat, cover and simmer the beef is nice and tender, about 1-2 hours.
- Add the pumpkin and simmer until tender, about 10-20 minutes.
Chicken Enchiladas in Mole Sauce
Pumpkin Quesadillas
Pumpkin and Black Bean Burritos
Beef Rendang
7 Chili Chili
Slow Braised Chili Con Carne
Butternut Squash and Chorizo Tostadas
Beef and Black Bean Chili
Quinoa White Chicken Chili
Tortellini Chili
Easy Beef and Bean Chili
Carne Guisada (Braised Beef)
Texas Chili
Birria de Res con Consome
Now THAT’S what I call a comforting bowl of hearty chili.
Sounds so comforting and delish!
You’re getting really creative in the kitchen! I’m awaiting the second version 🙂
You are getting all those Mexican cooking just right my friend! Great idea to use the butternut squash. And that idea you are thinking about would work just great. The original poblano mole is served with turkey and rice, a delicious combination!
I saw that on What’s Cooking a little while ago and wanted to try it. Yours looks SOOO good too. When I do it, I think I’ll use squash too 🙂
Sues
Looks like a perfect fall meal!
Very creative. Looks delicious.
I am electing you poster boy for the squash marketing board! You have raised the bar for the lowly squash and turned it into a versatile superstar. Well done.
wow, what a combo 🙂 so creative!
I’m getting hungry… What a scrumptious bowl of chili!
Cheers,
Rosa
I never made chili before, this one sounds really unique using squash, and I love chipolte very much, so I can imagine that this chili of yours must have tasted delicious!
what a great idea using squash with chilli!! football season food!
I may make this but puree the squash so my family won’t know!
Great recipe!
I like to experiment with chili. This is a perfect change–healthy too.
What a great idea–squash with mole! I’d love to try this chili with turkey.
can’t believe you have so much creative ideas using squash, and i really thank you for sharing them… 🙂
I love the look of that chili Kevin! Mmmm YUM! I could eat that right now.
That’s a good looking chili Kevin! Seems heart-warming and delicious.
That looks nice and hearty! I love the huge chunks of squash.Â
i love the idea of the mexican chocolate. i will definitely have to add to my next bowl of chili. thank you for a new idea for an old favorite.
I like this! A lot!! 🙂
This sounds fantastic. I’ve tried squash with mole before and it’s incredible. Thank you for reminding me!
Kevin your chilli looks & sounds wonderful 🙂
This looks totally delish! Nice one.
Brave man, assembling the long ingredient list for mole! I am definitely keen to try this, seeing as I love squash and we are having a pretty icy winter so far!
I’d been contemplating a black bean chili for a dinner party tomorrow night, but this recipe is calling to me. Might have to change my menu!
I am feeling hungry, its very delicious
I stumbled upon this recipe after a Google search and made it with a few substitutions/additions (bison, all fresh pumpkin, veggie stock, nutmeg, to name a few). It turned out quite well! Thanks for posting it!
How much Mexican chocolate are you using? It calls for half a bar, but here in the States, Abuelita, which is the most prevalent brand, comes in tablets in the shape of a wheel and scored…Can you tell me the weight, please, of a half bar? Thank you! PS: the site you reference will not open for me, so I couldn’t check there…
A half of the Abuelita tablet is perfect!