Beef and Butternut Chili
Hardy and rich, this beefy chili will satisfy the entire family.
Dovetailing Tip: When making this recipe, use the 2 cups of butternut squash and the 1 ½ pounds of beef chuck that you cubed and prepared during Meal 1 and Meal 2. Time saved!
Prep Time:
Cook Time:
Total Time:
Ingredients:
cooking spray | |
1 tablespoon | olive oil, divided |
1 1/2 pounds | boneless beef chuck roast, trimmed and cut into 1/2-inch cubes |
3/4 teaspoon | salt |
1 1/2 cups | chopped onions |
1/2 cup | chopped green bell pepper |
2 tablespoons | tomato paste |
1 tablespoon | minced fresh garlic |
2 teaspoons | diced jalapeño peppers |
2/3 cup | dry red wine |
1 1/2 teaspoons | ground ancho chile pepper |
1 teaspoon | dried oregano |
1/2 teaspoon | ground red pepper |
1/4 teaspoon | ground cumin |
1/4 teaspoon | ground coriander |
1/8 teaspoon | ground cinnamon |
1 (28-ounce) can | (28-ounce) can whole tomato, undrained and chopped |
1 (15-ounce) can | (15-ounce) can no-salt-added kidney beans, rinsed and drained |
2 cups | (1/2-inch) cubed peeled butternut squash |
1 cup | coarsely chopped carrot |
6 tablespoons | sour cream |
2 tablespoons | fresh cilantro leaves |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.
Source: myrecipes.com