Step 1Preheat oven to 350°F. Remove stems and seeds from all chile peppers. Place peppers on shallow-rimmed baking sheet; toast in 350°F oven 3 minutes. Remove from oven; set aside to cool.
Step 2Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally. Add chiles, beef stock, pumpkin seeds and paprika; bring to a boil. Reduce heat to low; stir in chocolate until chocolate is melted. Cover and simmer 25 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
Step 3Place chile mixture into blender container; add salt and black pepper. Cover; pulse on and off until smooth. Strain sauce through fine mesh strainer.
Nutrition information per serving, 16 servings: 35.9 Calories; 14.4 Calories from fat; 1.6g Total Fat (0.4 g Saturated Fat; 0.6 g Monounsaturated Fat;) 0 mg Cholesterol; 241.4 mg Sodium; 5.8 g Total Carbohydrate; 1.2 g Dietary Fiber; 1.9 g Protein; 0.5 mg Iron; 0.6 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.2 mg Zinc; 0.7 mcg Selenium; 3.9 mg Choline.