Recipe courtesy of Sunny Anderson
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Beefy Butternut Squash Chili
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

Sunny caramelizes the onions and peppers before the beef is added to give some depth of flavor and sweetness.

This recipe has been updated and may differ from what was originally published or broadcast.

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