Butternut & Beef Chili | Fall Recipe

For my Pumpkin Harvest Fall Entertaining Workshop, Butternut & Beef Chili was at the center of the menu.  Inspired by the chili at the Main Street Market & Cafe in Concord, Ma., this chili boasts roasted butternut squash instead of beans… funny for a ‘beantown’ area restaurant.  I’m not a huge bean fan, so this chili recipe is right up my alley. The slight sweetness of the butternut is great with the spicy beef.  To add great texture and meatiness, I used stew meat that was slow cooked so it shredded apart… so, so good.   To top it off, I served it with a White Cheddar and Jalapeno Scone.

sweet and spicy Beef & Butternut Chili

2 tablespoons of oil

3 pounds beef stew meat, cut in 1-inch cubes

2 pounds of ground beef

2 cups chopped yellow onions

6 large garlic cloves, minced

2 tablespoons chili powder

1 tablespoon red pepper flakes, crushed

2 tablespoons ground cumin

3 bay leaves

2 – 28 oz. cans of diced tomatoes with juice

sea salt and cracked pepper

2 cups of butternut squash, diced

2 tablespoons olive oil

sea salt and cracked pepper

Heat the oil in a very large pot and quickly brown the meat, in batches, on all sides. Transfer the stew meat to a separate bowl and set aside.  Brown ground beef in the same pot.  Add the onion and cook about 8 to 10 minutes. Add garlic, chili powder, pepper flakes and cumin and saute for 1 minute.   Add bay leaf, tomatoes with their juice and the reserved stew meat. Reduce the heat, taste for seasoning.  Season with salt and pepper as needed.  Cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. On a baking sheet, drizzle diced butternut squash with 2 tablespoons of olive oil and sprinkle with salt and pepper.  Roast the squash for 20-25 minutes at 425 degrees until tender and brown. Add roasted butternut squash to the chili and simmer for 1 more hour.

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