Beefy Butternut Squash Chili
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Chili Powder1 tbsp
Cumin2 tsps
Oregano (dried)1 tsp
Pumpkin Pie Spice3 tbsps
Olive Oil3 tbsps
Tomato Paste1.5 cups
Beef Stock2 tbsps
Cornmeal (fine)Directions:
1
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper
2
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning
3
Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate
4
Add the onions, bell peppers, tomato paste, hot sauce and garlic
5
Stir and cook until everything turns a dark reddish brown, about 10 minutes
6
Add the ground chuck and sprinkle over the remaining seasoning
7
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
8
Raise the heat until it comes to a boil, and then lower to a simmer
9
Cover and cook until the beef is tender, 40 to 45 minutes
10
Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes
11
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode