Pumpkin and Chorizo Chili Recipe

Ingredients

Chiles and Stock Base

• 8 whole dried guajillo chiles (stemmed and seeds removed)
• 1 whole dried arbol chile (stemmed and seeds removed)
• 6 cups beef stock (divided)
• 3 whole chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce

Main Ingredients

• 1 tablespoon olive oil
• 2 pounds chorizo
• 2 whole onions (diced)
• 4 cloves garlic cloves (minced)
• 1 cup strong coffee
• 15 ounces pumpkin puree
• 15 ounces diced tomatoes (drained)
• 2 cans (15 oz) cannellini beans (drained)

Spices and Seasonings

• 1 stick cinnamon stick
• 1 tablespoon cocoa powder
• 1 tablespoon unsulphured molasses
• 2 teaspoons ground cumin
• 2 teaspoons ground smoked paprika
• 1 teaspoon salt
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground allspice
• 0.5 whole lime (juiced)

Toppings

• to taste desired toppings

Instructions

Prepare the Chile Paste

1. Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles until fragrant, about 2-3 minutes.
2. Add 2 cups beef stock and bring to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
3. Add the dried chiles and beef stock to a blender with the chipotle peppers and adobo sauce. Blend until smooth and set aside.

Cook the Chorizo

1. Heat oil in a large, heavy-bottomed stock pot or Dutch oven over medium heat.
2. Cook half of the chorizo until browned, using a wooden spoon to break up the chorizo. Remove from the pot and repeat with the remaining chorizo.
3. Once all chorizo is cooked, remove it from the pot. Remove excess drippings so that about 2 tablespoons of liquid remains.

Build the Chili

1. Add the diced onion to the pot and cook until softened, about 4-5 minutes. Add the minced garlic and cook for 30 seconds, stirring constantly.
2. Pour in the remaining 4 cups of beef stock and strong coffee, scraping up the bottom of the pot with a wooden spoon.
3. Add the chorizo back to the pot with the dried chile paste. Stir in pumpkin puree, tomatoes, cinnamon stick, cocoa powder, molasses, cumin, smoked paprika, salt, Mexican oregano, cayenne pepper, coriander, cloves, and allspice.

Simmer and Finish

1. Bring the chili to a boil, stirring occasionally. Lower heat to a simmer and keep the pot mostly covered with a crack open.
2. Simmer for 2-2.5 hours, stirring occasionally.
3. In the last 10 minutes of cooking, add the drained beans. Remove the cinnamon stick and turn off heat.
4. Stir in lime juice and serve with desired toppings. Enjoy!

Notes

• The beef stock can be divided and adjusted according to your preference for broth consistency.
• This recipe calls for dried guajillo and arbol chiles for authentic flavor—they can often be found in specialty grocery stores or online.
• The long, slow simmer develops deep, complex flavors. Don't rush the cooking process.
• Leftovers store well in the refrigerator for up to 5 days and freeze beautifully for future meals.