Courtesy of Big Girls Small Kitchen
A deeply flavored chili, with the unexpected addition of pumpkin. Perfect to serve on a cool fall night. - Allison Beck
Preheat the oven to 350 degrees F.
In a medium bowl, pour boiling water over the ancho chilies to rehydrate them. If they float to the surface, use a small bowl to submerge them. Set aside.
In a large oven-proof Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Sauté the bacon until browned all over. Turn the heat down to medium, add the onions and continue to sauté until tender. Stir in the beef and return the heat to high.
While the beef cooks, add the garlic, ancho chilies, chipotle chilies, and 1 cup of the soaking liquid to a small food processor. Blend until smooth.
To the Dutch oven, add the chili mixture and the spices (chili powder, cumin, oregano, coriander, salt) and toss to coat. Cook for a few minutes until very fragrant, and then add the beer, green chilies, 2 cans of tomatoes, and cilantro stems. Bring the chili to a simmer.
Cover the pot and place it in oven. Bake for 2 hours, then uncover and bake until the beef is almost tender, about 1 hour more. Stir in the pumpkin, the remaining can of tomatoes and return to the oven. Bake, uncovered, until the beef and pumpkin are tender, about 1 hour more. Remove from the oven and skim any excess fat from the surface.
Season the chili to taste, and serve straight from the pot alongside sour cream, slices of avocado, and shredded cheese.