Beef and Butternut Chili
Hardy and rich, this beefy chili will satisfy the entire family.
Dovetailing Tip: When making this recipe, use the 2 cups of butternut squash and the 1 ½ pounds of beef chuck that you cubed and prepared during Meal 1 and Meal 2. Time saved!
|1 tablespoon||olive oil, divided|
|1 1/2 pounds||boneless beef chuck roast, trimmed and cut into 1/2-inch cubes|
|1 1/2 cups||chopped onions|
|1/2 cup||chopped green bell pepper|
|2 tablespoons||tomato paste|
|1 tablespoon||minced fresh garlic|
|2 teaspoons||diced jalapeño peppers|
|2/3 cup||dry red wine|
|1 1/2 teaspoons||ground ancho chile pepper|
|1 teaspoon||dried oregano|
|1/2 teaspoon||ground red pepper|
|1/4 teaspoon||ground cumin|
|1/4 teaspoon||ground coriander|
|1/8 teaspoon||ground cinnamon|
|1 (28-ounce) can||(28-ounce) can whole tomato, undrained and chopped|
|1 (15-ounce) can||(15-ounce) can no-salt-added kidney beans, rinsed and drained|
|2 cups||(1/2-inch) cubed peeled butternut squash|
|1 cup||coarsely chopped carrot|
|6 tablespoons||sour cream|
|2 tablespoons||fresh cilantro leaves|
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.