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.

For all of the recipes on a printable card from my Workshop, click here.

For information about my next Workshop, "The Thanksgiving Host," click here!

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
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    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.

For all of the recipes on a printable card from my Workshop, click here.

My next workshop is "The Thanksgiving Host" : Are you hosting Thanksgiving this year?  If you've hosted Thanksgiving a thousand times or it is your first, this class will inspire your feast with new twists on classic Thanksgiving recipes.  I will share her tips for Hosting Thanksgiving like a Caterer with great make-ahead methods and a prep schedule that will make hosting easy and stress free.  I'll also share some Harvest themed table settings and DIY centerpieces for your feast.  

For more information and to register, click here!