Squash Chili Mole

Squash Chili Mole
Serves 6-8

1 tablespoon oil
1.5 pound ground beef
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon corander
2 teaspoons thyme
2 tablespoons chili powder
1 teaspoon oregano
salt and pepper
2 chipotle peppers, minced, plus 6 or more fresh chilies to taste
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 beer or malta goya
2 cans kidney beans, undrained
1 can pumpkin puree
2 tablespoons tehina
1/2 bar Mexican chocolate
4 cups squash in bite-sized pieces
Cilantro


Brown the beef in a stock pot, drain and set aside.
Saute onions until softened, 5-7 mins. Add garlic, spices, and peppers. Cook a few minutes.
Add everything else except the squash and cilantro, bring to a simmer, and simmer covered 1-2 hours.
Add the squash, uncover and/or add water if necessary, and simmer 20 minutes or until done.