Beefy Butternut Squash Chili

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1 tablespoon chili powder

1 tablespoon cumin

2 teaspoons dried oregano

1 teaspoon pumpkin pie spice

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1 pound beef chuck or stewing meat, cut into 1-inch cubes

1 cup finely chopped white onion

1 cup seeded and chopped red bell pepper

3 tablespoons tomato paste

2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)

3 cloves garlic, grated on rasp or finely minced

1 pound ground chuck (80-percent lean)

1 1/2 cups beef stock

1 1/2 cups red wine (recommended: any inexpensive Chianti)

2 tablespoons fine cornmeal

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