For my Pumpkin Harvest Fall Entertaining Workshop, Butternut & Beef Chili was at the center of the menu. Inspired by the chili at the Main Street Market & Cafe in Concord, Ma., this chili boasts roasted butternut squash instead of beans... funny for a 'beantown' area restaurant. I'm not a huge bean fan, so this chili recipe is right up my alley.The slight sweetness of the butternut is great with the spicy beef. To add great texture and meatiness, I used stew meat that was slow cooked so it shredded apart... so, so good. To top it off, I served it with a White Cheddar and Jalapeno Scone.
For all of the recipes on a printable card from my Workshop, click here.
For information about my next Workshop, "The Thanksgiving Host," click here!
sweet and spicyBeef & Butternut Chili
2 tablespoons of oil
3 pounds beef stew meat, cut in 1-inch cubes
2 pounds of ground beef
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
2 tablespoons ground cumin
3 bay leaves
2 - 28 oz. cans of diced tomatoes with juice
sea salt and cracked pepper
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2 cups of butternut squash, diced
2 tablespoons olive oil
sea salt and cracked pepper
Heat the oil in a very large pot and quickly brown the meat, in batches, on all sides. Transfer the stew meat to a separate bowl and set aside. Brown ground beef in the same pot. Add the onion and cook about 8 to 10 minutes. Add garlic, chili powder, pepper flakes and cumin and saute for 1 minute. Add bay leaf, tomatoes with their juice and the reserved stew meat. Reduce the heat, taste for seasoning. Season with salt and pepper as needed. Cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste.
On a baking sheet, drizzle diced butternut squash with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast the squash for 20-25 minutes at 425 degrees until tender and brown.
Add roasted butternut squash to the chili and simmer for 1 more hour.
For all of the recipes on a printable card from my Workshop, click here.
My next workshop is "The Thanksgiving Host" : Are you hosting Thanksgiving this year? If you've hosted Thanksgiving a thousand times or it is your first, this class will inspire your feast with new twists on classic Thanksgiving recipes. I will share her tips for Hosting Thanksgiving like a Caterer with great make-ahead methods and a prep schedule that will make hosting easy and stress free. I'll also share some Harvest themed table settings and DIY centerpieces for your feast.