Beefy Butternut Squash Chili

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For the Seasoning Blend:

1 tablespoon ground cumin

1 tablespoon chili powder 

1 teaspoon pumpkin pie spice 

2 teaspoons dried oregano 

2 teaspoons kosher salt 

Freshly ground black pepper 

For the Chili:

3 tablespoons olive oil

1 pound beef chuck, cut into 1-inch cubes 

1 cup finely chopped Vidalia or sweet onions 

1 red bell pepper, seeded and chopped 

3 garlic cloves, grated on a rasp or finely minced 

3 tablespoons tomato paste 

2 tablespoons hot sauce (I like Frank's RedHot here) 

1 pound ground beef chuck (80 percent meat, 20 percent fat) 

2 tablespoons fine cornmeal 

1 1/2 cups beef stock 

1 1/2 cups red wine (any inexpensive Chianti will do) 

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes 

Kosher salt 

1 cinnamon stick, optional