1 1/4poundboneless chuck roasttrimmed and cut in ½-inch cubes (I got the butcher to do this for me)
1 1/2cupsonionchopped (1 large)
1cupgreen bell pepperchopped (1 medium)
1TBSPminced garlicabout 6 cloves
1cupdry red wineor unsalted broth
1cupunsalted chicken brothor beef or vegetable broth or water
1 1/4tspancho chili powderor chili powder + 1/4 tsp cayenne
28ouncewhole tomatoesundrained & chopped
15ouncekidney beansrinsed and drained, reduced-sodium or no-salt-added
4cupsbutternut squashcubed & peeled
1cupcarrotschopped (2 medium)
Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tsp oil to pan. Sprinkle beef with ½ tsp salt, and add beef to pan. Cook for 8 minutes, making sure to turn so all sides are cooked. Remove beef from pan and set aside.
Add remaining 2 tsp oil to pot. Add onion and bell pepper to pot, and cook for 5 minutes. Add tomato paste and garlic; cook for 1 minutes stirring constantly. Add the wine (or broth) and broth (or water) to the pot. Bring to a boil, scraping the pot. Cook for 2 minutes. Add beef back to the pot.
Stir in ancho chile powder, oregano, cumin, coriander, cayenne pepper, cinnamon, tomatoes, kidney beans, and remaining ¼ tsp salt. Bring to a boil; cover, reduce heat to medium-low, and simmer gently for 60 minutes. Make sure to stir occasionally.
Add butternut squash and carrots to the pan. Simmer for 1 1/2 to 2 hours, until beef is tender.
Serve & enjoy!! You can top it with chopped cilantro, sour cream or plain yogurt, or any other toppings if desired.
*Makes about 9-10 cups*One medium (4 pound) butternut squash is about 4 cups chopped.*This chili is great as leftovers and freezes well.*Use chili powder + an extra 1/4 teaspoon cayenne pepper in place of ancho chili powder if desired. *Based on this recipe from Cooking Light Magazine November 2011
Recipe from Living Well Kitchen https://blog.memeinge.com/squash-in-your-chili/