Healthy Chili with Beef and Pumpkin

Ingredients:

• 1 dried ancho pepper
• 1 dried guajillo pepper
• 3.5 cups beef broth
• 3 tablespoons of vegetable oil
• 700 gr. boneless beef neck, cut into 2.5 cm pieces.
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 teaspoon dried oregano
• 1 tbsp tomato paste
• 1 can (800 g) of canned tomatoes, diced
• 700 g butternut squash, peeled, seeded and cut into 2.5 cm pieces.
• Sour cream, grated cheddar and fresh cilantro leaves for serving

Preparation:

1. Place the ancho and guajillo peppers in a medium saucepan with the beef broth and bring to a simmer over medium-high heat. Cover, remove from heat, and let sit until the peppers soften, about 15 minutes. Remove the stems and seeds from the peppers and place them in a blender with the beef broth. Blend until smooth, then set aside.
2. Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt, and a few grinds of ground black pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes.
3. Using a slotted spoon, remove the beef to a paper towel-lined plate. Add the onion to the pan and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin, and oregano and cook until fragrant, about 1 minute. Add the tomato paste, diced tomatoes, chili puree, beef, 2 teaspoons salt, and a few grinds of black pepper. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the beef is tender and flakes easily with a fork, about 1 hour.
4. Add the squash and simmer, stirring occasionally, until tender, about 10 minutes. Serve the chili with sour cream, cheddar, and cilantro.