Beefy Butternut Squash Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon chili powder1 tablespoon cumin2 teaspoons dried oregano1 teaspoon pumpkin pie spiceKosher salt and freshly ground black pepper3 tablespoons olive oil1 pound beef chuck or stewing meat, cut into 1-inch cubes1 cup finely chopped white onion1 cup seeded and chopped red bell pepper3 tablespoons tomato paste3 cloves garlic, grated on rasp or finely minced1 pound ground chuck (80% lean)3 cups beef stock2 tablespoons fine cornmealOne 1 1/2-pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
Serving Size: Makes 6 - 8 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMACASSEY.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
Serving Size: Makes 6 - 8 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMACASSEY.
Nutritional Info Amount Per Serving
- Calories: 564.5
- Total Fat: 38.9 g
- Cholesterol: 113.0 mg
- Sodium: 523.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 5.2 g
- Protein: 31.8 g
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