Beef and squash chili is a delicious and hearty meal that is perfect for a cozy night in. This recipe combines the rich flavor of beef with the sweet and savory taste of squash. Here's how to make it at home:
Ingredients:
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups diced butternut squash
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions:
-
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook for 5-7 minutes until browned.
-
Add the onion and garlic to the pot and sauté for 3-4 minutes until softened.
-
Add the crushed tomatoes, kidney beans, butternut squash, chili powder, cumin, paprika, oregano, salt, and black pepper to the pot. Stir to combine.
-
Bring the chili to a simmer and reduce the heat to low. Cover the pot and let the chili cook for 30-40 minutes until the squash is tender and the flavors have melded together.
-
Adjust the seasoning to taste and serve the chili hot with your favorite toppings.
Tips:
- If you don't have butternut squash, you can use any type of winter squash or sweet potato instead.
- You can also add other vegetables like diced bell peppers or corn to the chili.
- For a spicier chili, you can add some diced jalapeño peppers or use hotter chili powder.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- You can also make a big batch and freeze the leftovers for an easy and delicious meal later on.
Beef and squash chili is a delicious and comforting meal that is easy to make at home. With its hearty combination of beef, squash, and spices, it is sure to warm you up on a cold winter evening. So, give it a try and enjoy a bowl of this tasty dish!
