|
Post by Loupy on Oct 13, 2012 21:31:31 GMT -7
Beef And Butternut Squash ChiliBy: 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.
|
|