Beef & Butternut Squash Chili
Chili Powder - 1 tbsp
Cumin - 1 tbsp
Dried Oregano - 2 tsp
Pumpkin Pie Spice - 1 tsp
Olive Oil - 3 tbsp
Stew Beef - 1lb
White Onion - 1 cup chopped
Red Bell Pepper - 1 cup seeded & chopped
Tomato Paste - 3 tbsp
Winged Buffalo Hot Sauce - 2 tbsp
Garlic - 3 cloves grated
Lean Ground Beef - 1 lb
Beef Stock - 1 ½ cups
Red Wine - 1 ½ cups
Cornmeal - 2 tbsp
Butternut Squash - 1 whole, peeled, seeded, cut into ½-inch cubes
In a small bowl, combine spices: Ancho Chili Powder, Cumin, Oregano, Cultivatr Pumpkin Pie Spice, Salt & Pepper
In a large pot over medium heat - add the olive oil, beef cubes, and half the seasoning. Cook until the beef is browned on all sides - but not cooked through! Remove with a slotted spoon once browned.
Once the Beef is removed, add the Onions, Bell Peppers and sautee. Add the Tomato paste, Winged Buffalo & Garlic - stir until everything is a nice dark reddish - brown - about 10 minutes.
Add the Lean Ground Beef - and the remaining seasoning. Stir & Cook until the beef is browned. Add the reserved stew beef back to the pot.
Pour in your stock, Wine, Cornmeal & Squash. Raise the heat until it comes to a boil - then lower to a simmer. Cover and cook at a simmer for about 40-45 minutes - or until the beef is tender.
Uncover your stew and let the chili continue to cook out until it is nice and thick, liquid is reduced. Another approx. 15 minutes
Serve and Enjoy!