beef and butternut squash chili

6 large ancho chiles, stemmed, seeded and coarsely torn
6 slices bacon
1 ¼ lbs. onions, chopped (about 4 c.)
3 lb. chuck roast, cubed (can substitute brisket)
Salt
6 cloves garlic, peeled
2 Tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
14.5 oz. can fire-roasted diced tomatoes
12 oz. bottle of beer (preferably Mexican)
7 oz. can diced roasted green chiles
½ c. finely chopped fresh cilantro stems
Half oz. bittersweet chocolate
3 ½ lb. butternut squash, peeled, seeded and cubed
Half a lime

Garnishes
Fresh cilantro leaves
Chopped red onion
Chopped scallions
Diced avocado lightly dressed with lime juice and salt.
Shredded Monterey Jack cheese
Tortilla strips deep fried in canola oil and heavily seasoned with sea salt

Place chiles in medium bowl. Pour 1-2 cups of boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350 degrees. Saute bacon in heavy large ovenproof pot to render fat. Remove bacon from pot and reserve for another use. Add onions to bacon fat and reduce heat to medium; cover and cook until tender, about 5 minutes. Remove onions from pot and reserve. Add a tablespoon or two of canola oil to pot and brown beef over high heat in batches so as not to overcrowd the pan. Season each batch of beef as it browns. Add beef and onions back into pot.

Meanwhile as beef browns, drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander and 1½ teaspoons of salt. Blend to puree, adding more soaking liquid if too thick. Pour puree over beef and onions in pot. Add tomatoes with juices, 1 cup water, beer, green chiles, cilantro stems and chocolate. Stir to coat evenly.

Bring chili to a boil then cover and place in oven. Cook for 2 hours then remove from pot from oven and stir. Place lid back on pot so that it is half on and half off so as to allow for a slow evaporation of the liquid. Continue to cook for another hour. Once again, remove pot from the oven and stir. Add squash and continue to cook with pot half covered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered – about 45 more minutes. Juice half a lime into chili and stir. Season chili to taste with additional salt, pepper and lime juice if needed. Serve in bowls with garnishes.