Butternut Squash Chili

So last Saturday I woke up with a stuffy nose and horrible sore throat. Jimmy woke up with a wicked hangover. We looked out the bedroom window- it was dreary and raining. Then we turned on the TV and saw that the weather forecast was calling for a chance of snow. So what did we do? Something so shameful. So disgusting. So despicable.  I am embarrassed actually to admit this…….. We stayed in bed ALL DAY. We were like deadbeats or something. I mean, I don’t think in all my 27 years I have ever done this (ok maybe if I was really sick when I was kid.) At 4pm when we finally got up I felt like a pathetic loathe. But- on the positive side, watching continuous Food Network eps gave me some inspiration! So to stop myself from feeling like a complete waste of life I quickly got to work whipping up Sunny Anderson’s Beefy Butternut Squash and Paula Deen’s Sweet Potato Pie. I made quite a few alterations to their recipes but if you would like the original versions click the links above. Thanks for the recipes, ladies. I had my family over for dinner and they were a big hit!


1 T. cumin
1 T. chili powder
1 T. cinnamon
1/2 T. nutmeg
 1 T. oregano
1 lb. beef cubes or stewing meat, cut into 1-inch cubes
1 onion, chopped
2 bell peppers, chopped
3 cloves garlic, minced
3 T. tomato paste
2 T. hot sauce
1 lb. ground beef
2 T. fine cornmeal
1 1/2 c. red wine
2 c. beef stock
1 med. butternut squash, peeled, seeded and cut into cubes
1 can small white beans
 In a large pot over medium heat brown the beef cubes on all sides, then remove from pot and set aside. Using the same pot saute the onions, pepper, and garlic. Add the ground beef and cook through. Then add the tomato paste and hot sauce and continue cooking until everything turns dark in color. Stir in the cumin, chili, pumpkin pie spice, and oregano.  Add the beef cubes back to the pot. Then, stir in the cornmeal, wine, stock, and squash. Let chili come to a boil, then simmer covered for about 45 minutes. Add the white beans.

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