Beefy butternut squash chili

16 oz 80/20 ground beef chuck
14 oz Beef Chuck Tender Steak lean (by GERAINE)
74 gram(s) bell pepper, red, sweet, raw
3 serving Clove of Garlic (by BCOH1478)
3 cup, cubes Butternut Squash
.25 cup Tomato Paste
3 serving Bertolli EVOO (1 tbsp)
1 cup, chopped Onions, raw
12 fl oz Red Wine
1.5 cup Beef stock, home-prepared
6 tsp Hot sauce - Frank's Hot Sauce (by MYGYPSYCAT)
1 tbsp Cumin seed
1 tbsp Chili powder
2 tsp Kosher Salt (by SRATERMAN)
1 tsp Pumpkin Pie spice
2 tsp Oregeno (by CHALIGAL155)
0.25 tsp Black Pepper (Ground) (by TIARENEE)

combine seasonings. Cook cubed steak in oil and add 1/2 seasonings for 5 min. remove with slotted spoon. saute bell pepper, onion, garlic, tomato paste, and hot sauce and cook for 10 min. add ground beef and the rest of seasonings. cook till brown. add squash, then add wine, stock and reserved steak. bring to boil then simmer for 50 min

Serving Size: 6 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DVAD12.