Chili Stuffed Acorn Squash

Step 1

Set oven to 350F

Step 2

Brush the squash halves with one tablespoon of the olive oil and season with salt and pepper. Place face down on a baking sheet and bake for 45 minutes, or until tender.

Step 3

Brown the ground beef in a large heavy bottomed pot, and then remove to a plate.

Step 4

Add the remaining olive oil to the pan and saute the onions and garlic until soft, about 10 minutes. Add the beer to the pot and bring to a boil. Boil for a minute or two to reduce it down a bit, and then add the meat, tomatoes, and spices. Give everything a good stir and bring up to a boil. Turn down the heat and simmer, covered, for about 45 minutes, stirring occasionally.

Step 5

Add the beans and chilies and heat through. Season with salt and pepper to taste.

Step 6

Sprinkle the masa harina into the chili and stir well. Continue to simmer for a few minutes until thickened. Check the seasonings and add salt and pepper to taste.

Step 7

Ladle some chili into each acorn squash half and top with cheese. Put under the broiler until the cheese is melted. Top with garnishes and serve.