-
Using the same heavy skillet over high medium high heat; saute onion, celery and carrot until well browned using beef fat as needed
-
Add 1/2 cup chicken broth to deglaze pan; add garlic, oregano and cook, stirring until fragrant and pan deglazed (2-3 minutes)
-
Add half of Chocolate Espresso Chile Paste to vegetable mixture and mix well to combine; add fried hamburger
-
Add chicken stock, beef, and bay leaves; simmer, scraping bottom of pan to loosen browned bits (at this point, I had to use a dutch oven)
-
Reduce heat to lowest possible setting, add beans, tomatoes and cider vinegar; cook with cover slightly ajar until broth is rich and lightly thickened (2 to 3 1/2 hours longer)
-
Add calvados and brown sugar or molasses, if desired; stir to combine
-
Season to taste with salt, ground black pepper, and additional vinegar, as necessary
-
Pack each individual squash with chile for service; place on “lid”
-
Serve with garnishes