Directions

Preheat oven to 350 degrees.

Wash and dry the acorn squash. Pull or cut-off the stems. Cut each squash in half, lengthwise; through the ridges is the safest and easiest way. Use a tablespoon and scoop out the seeds and pulp. Spray a baking sheet lightly with oil or brush with oil. Rub a bit of oil over each squash half, top, insides and bottom. Sprinkle with kosher salt and roast, flat side down on the prepared sheet pan for 30-45 minutes or longer, depending on size of the squash. To test for doneness: the point of a knife should easily pierce the squash. Roast until tender. Remove sheet pan from oven and set aside. Finely dice the onion to yield 1 cup or more. Set aside. Peel and finely mince the garlic and set aside. Cut the head of cabbage into quarter pieces. Remove the core from each piece. Remove shaggy’ or dry outer pieces. I thinly slice cabbage by pulling away a section of cabbage, about one inch thick and press it down flat on the cutting board. I then cut it thinly across each triangle-shaped piece. It’s so much easier and safer than trying to hold up each cabbage-wedge and shave it down which is always tricky and often less than successful. Put the Dutch oven/chili pot on the stove and heat it gently for 2 minutes over low heat. Add 2 tablespoons oil and the prepared onions. Raise heat to medium-low. Give the onions a stir along with a sprinkle of kosher salt. Stir and cook as the onions become translucent. Add the prepared garlic and stir to mix in. Add the sliced cabbage in two or three batches, sprinkling with salt and fresh ground pepper in between each addition of cabbage. We are seasoning lightly as we go along. It’s the best way to develop flavor. Turn heat to low and cover the pot. We are going to let the cabbage ‘sweat’ or as they say in French: “etuve”, or cooking on low heat and covered until all the vegetables are soft and meltingly tender. Remove the lid and stir in the chili powder, smoked paprika, ground cumin seed and ground coriander seed if using. Stir the spices around to ‘cook’ them a bit. Add more oil to the pot if necessary. Add the ground chicken and break it apart with a spatula as it cooks. Add the canned tomatoes and 1 cup of chicken stock to start. Turn to low and simmer for 10-15 minutes. Add the rinsed black beans and another cup of chicken stock. Simmer together for another 15-20 minutes or until fragrant and thickened. Adjust thickness with more chicken stock or reduce further if it is too loose. Final seasoning: Taste. Adjust with more salt, pepper or chili powder or other spices as needed. Off heat, stir in the chocolate until melted. Add 1 tablespoon vinegar to start. Taste and add more if necessary.