Ingredients

The following ingredients have 8 Servings
  • 4 acorn squash (halved and seeds scooped out)
  • 2 Tbsp olive oil (divided)
  • salt and pepper to taste
  • 1 pound ground beef of your choice
  • 1 medium onion
  • 4 cloves garlic (minced)
  • 8 ounces beer (or beef stock)
  • 15 ounces crushed tomatoes
  • 2 Tbsp chili powder (more to taste)
  • 2 tsp cumin powder
  • 1 tsp red pepper flakes
  • 15 ounce can of pinto or white beans (drained and rinsed)
  • 4 ounce can of diced green chilis
  • 1-2 Tbsp red wine vinegar or Worcestershire sauce (for a umami boost)
  • 2-3 Tbsp masa harina (optional, for thickening the chili)
  • 1/2 cup shredded cheese (use more if you like it extra cheesy)
  • sliced olives
  • cilantro leaves
  • sliced green onion
  • minced red onion

Instruction

  • Set oven to 350F
  • Brush the squash halves with one tablespoon of the olive oil and season with salt and pepper. Place face down on a baking sheet and bake for 45 minutes, or until tender.
  • Brown the ground beef in a large heavy bottomed pot, and then remove to a plate.
  • Add the remaining olive oil to the pan and saute the onions and garlic until soft, about 10 minutes. Add the beer to the pot and bring to a boil. Boil for a minute or two to reduce it down a bit, and then add the meat, tomatoes, and spices. Give everything a good stir and bring up to a boil. Turn down the heat and simmer, covered, for about 45 minutes, stirring occasionally.
  • Add the beans and chilies and heat through. Season with salt and pepper to taste.
  • Sprinkle the masa harina into the chili and stir well. Continue to simmer for a few minutes until thickened. Check the seasonings and add salt and pepper to taste.
  • Ladle some chili into each acorn squash half and top with cheese. Put under the broiler until the cheese is melted. Top with garnishes and serve.