Chilli With Pumpkin

I desperately wanted to eat chilli this weekend and when I looked the only beans I had were chickpeas, sooooooooooo as I did not fancy the chilli chick pea combination, plan B came about. Surprisingly enough the pumkin was delicious with chilli, so much so I think I will add it anyway the next time I make it. Although the chilli is technically ready when it is cooked it tastes better the next day, it improves with keeping and is one of the few dishes that develop a depth of flavour in the freezer.


Ingredients
4 dried ancho chiles
3 oz. bacon, diced
3/4 pounds onion, chopped
1 kilo of stewing beef cubed
4 large garlic cloves, peeled
1 tablespoon chili powder
1/2 tablespoon ground cumin
1tablespoon dried oregano
1/2 teaspoon ground coriander
10 Ounce can diced tomatoes
1 bottle dark beer such as Guinness
4 fresh chillis
2 large handfuls finely chopped fresh cilantro or coriander leaves
1 peeled, seeded and cubed butternut squash

Garnish
cilantro leaves
chopped red onion
diced avocado
shredded Monterey Jack cheese
warm tortillas

Method

Place chilies in medium bowl and pour enough boiling water over them to completely cover. Soak until chilies soften, at least 30 minutes and up to 4 hours.

Preheat the oven to 350°F.

Sauté the bacon until it begins to brown, then add onions, reduce heat to medium; cover and cook until tender, about 5 minutes. Place the beef in a bag with seasoned flour and toss to coat. Drain chilies, reserving soaking liquid and blend them. Add all the ingredients to the pot except the squash and the fresh coriander. Cook for a few hours on a simmer until tender. Add the squash for the last ten minutes of cooking time and when it is ready add the coriander leaves.