Ingredients: |
Ingredients: 1 T. chili powder
1 T. cumin
2 tsp. dried oregano
1 tsp. pumpkin pie spice
Kosher salt
Freshly ground black pepper
3 T. olive oil
1 lb. beef chuck or stewing meat, cut into 1 inch cubes
1 c. finely chopped white onion
1 c. seeded and chopped red bell pepper
3 T. tomato paste
2 T. hot sauce, such as Frank's Red Hot Sauce
3 cloves
Garlic, grated or finely minced
1 lb. ground chuck (80% lean)
1½ c. beef stock
1½ c. red wine (any inexpensive Chianti)
2 T. fine cornmeal
One 1½ lb. butternut squash, peeled, seeded and cut into 1/2-inch cubes
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Directions: |
Directions:1, In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 tsp. 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. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes.
4. 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.
6. Cover and cook until the beef is tender, 40-45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes. |
This recipe for Beefy Butternut Squash Chili/Stew is from