Name: Beef and Squash Chili
Cook time: 1 hour and 10 minutes
Total time: 1 1/2 hours
Ingredients: 1 dried ancho chile; 1 dried pasilla chile; 3 cups low-sodium chicken broth; 2 tablespoons plus 1 teaspoon vegetable oil; 1 pound boneless beef chuck roast, cut into 1/2" pieces; Kosher salt; Freshly ground pepper; 1 large white onion, finely chopped; 4 garlic cloves, finely chopped; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 (12-ounce) bottle lager; 1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1" pieces; 2 tablespoons fresh lime juice; 2 tablespoons raw pumpkin seeds (pepitas); Sour cream; Chopped avocado; Sliced red onion (for serving)

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A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

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