Pumpkin and Chorizo Chili

🧂 Ingredients

• 8 dried guajillo chiles

  stemmed and seeds removed
• 1 dried arbol chile

  stemmed and seeds removed
• 6 cups beef stock

  divided (see note)
• 3 chipotle peppers in adobo sauce

  seeds left intact
• 2 tablespoons adobo sauce
• 1 tablespoon olive oil
• 2 pounds chorizo
• 2 onions

  diced
• 4 garlic cloves

  minced or grated
• 1 cup strong coffee
• 1 (15-ounce) pumpkin pureé can
• 1 (15-ounce) diced tomatoes can

  drained
• 1 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
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• 2 (15)-ounce cannellini beans cans

  drained
• ½ lime

  juiced
• Desired toppings

Instructions

• 1 Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles
  until fragrant, about two to three minutes. Add 2 cups beef stock and bring the
  mixture to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes
  until the chiles soften and are pliable.
• 2 Add the dried chiles and beef stock used to simmer the chiles to a blender with
  the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
• 3 Heat oil in a large, heavy-bottomed stock pot or Dutch oven over medium
  heat. Cook half of the chorizo until browned, using a wooden spoon to break up
  the chorizo. Remove from the pot and then repeat with the other half of the
  chorizo. Once the second half is browned, remove that chorizo from the pot as
  well. Remove excessive drippings so that there’s about 2 tablespoons of liquid
  left in the pot.
• 4 Add the onion to the pot. Cook until softened, about four to five minutes. Add
  the garlic and cook for 30 seconds, stirring constantly.
• 5 Pour in remaining 4 cups of beef stock and strong coffee, scraping up the bottom
  of the pot with a wooden spoon.
• 6 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. Bring the
  chili up to a boil, stirring occasionally, and then lower heat to a simmer. Keep
  the pot mostly covered with a crack open. Simmer for two to two and a half hours
  while stirring occasionally. In the last 10 minutes of cooking, add beans.
  Remove cinnamon stick. Turn off heat and stir in lime juice. Serve with desired
  toppings. Enjoy!

Nutrition Info