I have an issue with chili like I do with mac n cheese. Only unlike mac n cheese there isn’t a kind that I like, instead I like no chili recipes but I keep trying to make them until I find one I like. I actually liked this one. The squash adds some sweetness (I used some I had roasted and frozen last fall) and black beans are the best kind of beans.
- 3 lbs stewing beef, chunks
- 1/2 cup olive oil, divided
- 2 medium onions, diced
- 4 cloves garlic, minced
- 4 cups canned, diced tomatoes (2 14.5 oz cans)
- 4 tbsp tomato paste (1/2 of a 6 oz can)
- 1 tbsp cumin
- 2 tbsp mexican chili powder
- 2 tbsp brown sugar
- 1-2 jalapeno peppers, diced
- 2 cups cubed butternut squash (about half a medium squash)
- 2 cups cooked black beans (1 can)
- salt and pepper
- sour cream, grated cheddar cheese, green onions to serve, optional
Pat the beef dry with paper towels and season with salt and pepper. Heat 2 tbsp olive oil over medium-high heat in a dutch oven or heavy pot. Add beef in a single layer on the bottom (you will need to do 2 batches) and cook until browned on all sides. Transfer beef to a bowl, and set aside, and repeat with second batch adding another 2 tbsp oil to the pot.
Heat remaining 1/4 cup oil in the same pot used to brown the beef. Add onions and cook over medium heat until very golden, about 10 minutes, stirring occasionally. Add garlic and saute 2 minutes. Add jalapeno, tomatoes, tomato paste, cumin and chili powder. Season to taste. Return beef to pot. Bring to a boil, then reduce to a simmer and cook, covered, 45 minutes to 1 hour.
Add butternut squash and black beans. Continue to simmer another hour, or until beef is very tender and squash is cooked through.