Post by Loupy on Oct 13, 2012 21:31:31 GMT -7
Beef And Butternut Squash Chili
By: Shannon @ acozyplacecalledhome.blogspot.com/
Ingredients:
2 pounds ground beef
1 large onion, minced
2 cloves garlic, minced
3 (15 ounces each) cans pinto beans (undrained)
1 (15 ounce) can kidney beans (undrained)
1 quart tomato juice
1 (15 ounce) can plain diced tomatoes (undrained)
1 (12 ounce) package fresh butternut squash (or peel and dice a butternut squash to equal 4 cups)
3 heaping tablespoons chili powder
1 teaspoon cumin
2 tablespoons dried cilantro
1 teaspoon salt
2 tablespoons brown sugar
1 (15 ounce) can low sodium beef broth
2 tablespoons taco seasoning (from a package mix on the Mexican food aisle)
Instructions:
Brown ground beef in a large skillet, then drain grease.
Mince onion and garlic. If you are not using a package of prediced squash, peel and dice 4 cups of butternut squash.
Add all ingredients to a large pot and simmer for at least 30 minutes.
If you like a thick chili, simmer longer until it reaches your desired consistency.
The longer the chili simmers, the more the flavors develop, so the chili will taste better for left overs.
Optional: This chili is especially good served with sour cream.
The coolness of the sour cream balances out the spiciness of the chili and enhances the squash flavor nicely.
©A Cozy Place Called Home 2011. All rights reserved.
By: Shannon @ acozyplacecalledhome.blogspot.com/
Ingredients:
2 pounds ground beef
1 large onion, minced
2 cloves garlic, minced
3 (15 ounces each) cans pinto beans (undrained)
1 (15 ounce) can kidney beans (undrained)
1 quart tomato juice
1 (15 ounce) can plain diced tomatoes (undrained)
1 (12 ounce) package fresh butternut squash (or peel and dice a butternut squash to equal 4 cups)
3 heaping tablespoons chili powder
1 teaspoon cumin
2 tablespoons dried cilantro
1 teaspoon salt
2 tablespoons brown sugar
1 (15 ounce) can low sodium beef broth
2 tablespoons taco seasoning (from a package mix on the Mexican food aisle)
Instructions:
Brown ground beef in a large skillet, then drain grease.
Mince onion and garlic. If you are not using a package of prediced squash, peel and dice 4 cups of butternut squash.
Add all ingredients to a large pot and simmer for at least 30 minutes.
If you like a thick chili, simmer longer until it reaches your desired consistency.
The longer the chili simmers, the more the flavors develop, so the chili will taste better for left overs.
Optional: This chili is especially good served with sour cream.
The coolness of the sour cream balances out the spiciness of the chili and enhances the squash flavor nicely.
©A Cozy Place Called Home 2011. All rights reserved.
