Beef Chili with Butternut Squash


2 tablespoons oil
1 onion, chopped
1 green pepper, chopped
2 teaspoons minced garlic
1 (4 ounce) can chopped roasted chilies
2 pounds lean ground beef
2 teaspoons cumin
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 butternut squash, peeled and cubed
1 (15 ounce) can crushed tomatoes
1 (14-1/2 ounce) can chicken broth
1 cup water
¼ cup brown sugar
2 tablespoons chili powder

In a large Dutch oven, heat the oil and sauté the onion, green pepper, garlic and chilies. Add the beef and continue sautéing until it is no longer pink. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, partially covered, for 1 hour.

Wine suggestion: Teal Lake Sangiovese

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