Fiery Sweet Dumpling Chili

By : | 1 Comment | On : November 26, 2012 | Category : Recipes


This chili is a bowl full of warmth and comfort. Grass-fed beef and pork chops are great the first night if you cook it right, but as leftovers, they can be very tough and chewy. I decided to take my leftover thanksgiving decorations – the sweet dumpling squash which is similar to acorn squash – and combine it with diced leftover beef to make a delicious chili. The chipotle in here makes it pretty spicy, so I toned it down a bit with a little coconut milk. Feel free to reduce the chipotle to 1 TBS.

2 Sweet Dumpling Squash (substitute 1 small butternut, 2 acorn or 3 delicata)

1 TBS coconut oil

2 tsp cumin

1 tsp dried thyme

1 onion, diced

4 cloves garlic, minced

¼ tsp chili powder

¼ tsp cinnamon

3 cloves, ground in mortar and pestle (or ¼ tsp ground cloves)

1 red pepper, diced

3 TBS chipotle chili in adobo sauce, minced

1 quart diced beef and or pork (leftover, already cooked)

1 28oz can diced tomatoes

1 pint homemade stock (chicken, turkey, or beef)

½ cup coconut milk (full fat)

3 TBS fresh cilantro, minced

Preheat the oven to 300 degrees. Peel, seed and chop the squash into 1 ½ inch pieces. In a Dutch oven over medium heat, warm the olive oil and add the squash, spices, onion, garlic, red pepper and chipotle. Cook for about five minutes or until onions are soft. Add the meat and continue to cook for another three minutes. Now, add the tomatoes and stock. Bring to a simmer and stir well. Pop in the oven for about 2 ½ to 3 hours. Allow to cool slightly before serving. Add coconut milk as it cools. Salt and pepper to taste. Garnish with fresh cilantro.