Mexican Winter Chili Recipes

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

Steps:

• In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
• Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.