Chocolate and Kabocha Squash Chili

Consider this a more seasonally appropriate rendition of chili, trading winter squash for the more traditional tomato. It’s also a perfect rendition for any nightshade sensitive folks. Squash puree is caramelized in a similar way that tomato paste would be, building depth of flavor and a savory sweetness. Chocolate and a generous splash of sherry vinegar add acidity and complexity. 

2 tablespoons ghee, tallow, or olive oil 

3 large shallots, thinly sliced 

Fine sea salt to season 

8 cloves garlic, thinly sliced 

1 tablespoon cumin seeds 

1 tablespoon smoked paprika 

1 teaspoon turmeric 

1/2 teaspoon cinnamon 

1 tablespoon red pepper flakes 

1 pound ground beef 

1 cup winter squash puree 

1 1/2 cups cooked pinto beans, or a comparable variety 

1 1/2 cups cooked black beans, or a comparable warier 

2 bay leaves 

5 cups filtered water or beef broth 

1/2 bar Fine & Raw BB Alderwood Smoked Chocolate 

1 tablespoon sherry vinegar 

To serve

Grated cheddar cheese

Cilantro 

Sour cream 

Pickled jalapeños or your favorite hot sauce, optional 

Heat a large dutch oven over medium heat. Add the ghee, shallots and a small pinch of salt. Stir to coat the shallots in the hot fat, and cook, stirring occasionally, for about 10 minutes. When the shallots are soft and beginning to caramelize, stir in the garlic and all of the spices. Cook, stirring frequently, until the garlic has begun to soften and the spices have bloomed - about 2 minutes. Crumble in the ground beef and season with 2 teaspoons of fine salt. Cook, stirring occasionally, until the beef has begun to brown.