Tex Mex Chili with Butternut Squash

This is probably better suited as a fall or winter recipe, but it can all be done on the stove top, and I am still finding butternut squash at the grocery store.  I bought the squash with the intention of making my favorite Barefoot Contessa couscous recipe, but I get a lot of push back on the idea of couscous around here.  I caved and made something more son and husband-pleasing.

The guys loved this chili enough to eat two helpings.  No one complained about the butternut squash and I really enjoyed the sweetness and texture it added.  The chipotle seasoning cubes are in a little box like bouillon cubes and I found them in the Mexican section at Cub Foods.  I was looking for an alternative to a can of chipotle peppers, most of which would go to waste.  Bingo!

The recipe is very loosely based on a Texas Beef Brisket Chili recipe from Bon Appetit, which contained no beans, ancho instead of chipotle, and lots of other variations.  Mainly I stole the idea of adding butternut squash and pureeing some seasonings.  Measurements are approximate.  Oh, and I meant to add frozen corn with the squash, but forgot.  Chili is one of those things you can do endless successful variations on, so this maybe next time.

I served this with blueberry muffins.  Weird combination, maybe a first thought, but once you go blueberry you might not go back. 

Ingredients:
1 large onion, diced
6 garlic cloves, minced
2 to 3 lb beef chuck roast, cut into approx 1 1/2" cubes

Spice mix:
1 Knorr Chipotle Seasoning MiniCube
1 c water
1 c fresh cilanto leaves and stems
2 T chili powder
1 t cayenne pepper (optional if you want heat)
2 t salt
2 t cumin seeds
1 t cumin
1 t dried oregano
1 7-ounce can diced roasted green chiles
1 stalk celery, chopped into several pieces
6 baby carrots, chopped into smaller pieces

1 can Rotel (choose the level of heat you like)
1 large can whole tomatoes
1 large can tomato puree
1 bottle of beer
1 can garbanzo beans, rinsed
1 can chili beans with chili sauce (don't rinse)
1 can black beans, rinsed
1 peeled and seeded butternut squash, cut into 1" cubes

Directions:
Sauté onion and garlic in large dutch oven or similar pot.  Add beef and brown.

In a blender or food processor puree the spice mix.

Add spice mix, tomatoes with juices, beer, beans. Stir.  Bring chili to simmer and cook 2 or more hours.

Add squash; stir to coat. Simmer until beef and squash are tender, about 45 minutes longer.

Season to taste with salt and pepper.   Serve with toppings of your choice, such as cheese, sour cream, guacamole.

This could be turned into an all day on low crockpot recipe, but the butternut squash would probably fall apart.  If you wanted the squash to stay intact, you could cook it in the microwave and add at the end.

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