Mexican Winter Chili

By devogirl

Reviewer:
This was such an easy dinner and very filling too! My family absolutely loved it. This is definitely something you want to enter into a chili cook off!! Went well with freshly baked bread.

Servings Per Recipe 4, Calories 362, Protein (gm) 27, Carbohydrate (gm) 19, Fat, total (gm) 20, Cholesterol (mg) 91, Saturated fat (gm) 7, Monosaturated fat (gm) 10, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 5, Sugar, total (gm) 7, Vitamin A (IU) 178, Vitamin C (mg) 1, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 626, Potassium (mg) 907, Calcium (DV %) 81, Iron (DV %) 4, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound beef stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 medium fresh poblano pepper, finely chopped
• 1 large red sweet pepper, cut into 3/4-inch pieces
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground cinnamon
• Dash cayenne pepper
• 1 14 ounce can chicken broth
• 1 15 ounce can pumpkin
• 1/4 cup whipping cream
• Fresh cilantro (optional)
• (Add beans??)

Preparation

Step 1

1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.

2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings.