Thursday, August 15, 2013

Smokey Butternut Squash Chili

Smokey Butternut Squash Chili

This is a rich and full-flavored chili with a smokey chipotle taste. It was one of the meals I brought camping and the chili pleased Paleo and non-Paleo campers alike! The bacon and green onions add the perfect garnish to this belly-warming meal.

Prep time: 15 minutes
Cook Time: 15 minutes (plus 1 hour to simmer)
Serves: 6-10

Ingredients
1 pound ground beef
½ pound steak, cubed
2 cups butternut squash, cubed
1 red bell pepper, diced
1 large yellow onion, diced
2 cans diced fire-roasted tomatoes with          green chilies, 15oz
1 can beef broth, 15oz
1 can tomato paste, 6oz
2 tablespoons chili powder
1 tablespoon chipotle chili powder
1 tablespoon cumin
1 teaspoon liquid smoke
1 teaspoon smoked paprika
1 teaspoon garlic powder
½-1 teaspoon red pepper

Garnish
8 pieces of bacon
1 bunch green onions, diced

1. In a large pot, brown the ground beef and steak over medium-high heat for about five minutes. Add the butternut squash, red pepper, and onion. Sauté for an additional five minutes.

2. While the beef mixture cooks, add the canned tomatoes and the juice from the can into a blender. Blend the tomatoes for about 10-20 seconds, or until it is the consistency of crushed tomatoes.

3. Add the tomatoes, beef broth, tomato paste, chili powders, cumin, liquid smoke, paprika, garlic powder, and red pepper to the pot. Stir until all ingredients are combined. Reduce the heat to low and simmer for one hour or until butternut squash is tender.

4. While the chili simmers, cook the bacon  until it is crisp. Cut it into small pieces.

5. Serve the chili warm with bacon and green onions on top. YUM!



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12 comments:

  1. Came across this when looking for butternut squash recipes...looks delicious!!

    Gabi
    www.livehealtheasy.com

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  2. Made it. Ate it. Delicious! I accidentally defrosted port instead of beef, but it was lovely that way. I'm already looking forward to the many leftover meals this week. Oh, and I made some mashed cauliflower to serve it with. All together it was a tummy fill of warm, yumminess. Thanks!

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  3. Do you simmer this covered or uncovered?

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  4. Depends, I did it uncovered and just added a little broth if it needed more moisture. Covering it may keep it from drying out!

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