Beef And Butternut Squash Chili Recipes

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BEEFY BUTTERNUT SQUASH CHILI

Provided by Sunny Anderson

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17



Beefy Butternut Squash Chili image

Steps:

  • In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
  • In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.

1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck or stewing meat, cut into 1-inch cubes
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)
3 cloves garlic, grated on rasp or finely minced
1 pound ground chuck (80-percent lean)
1 1/2 cups beef stock
1 1/2 cups red wine (recommended: any inexpensive Chianti)
2 tablespoons fine cornmeal
1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes

BEEF AND SUMMER SQUASH CHILI

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Beef And Summer Squash Chili image

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
  • Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
  • Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

2 tablespoons extra-virgin olive oil
12 ounces ground beef chuck
1 onion, chopped
1 poblano chile pepper, seeded and chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can pinto beans (do not drain)
2 medium zucchini and/or yellow squash, cut into ½-inch pieces
1 avocado, diced
Fresh cilantro, for topping

BEEF AND BUTTERNUT SQUASH CHILI RECIPE - (4.4/5)

Provided by KatrinaB

Number Of Ingredients 22



Beef and Butternut Squash Chili Recipe - (4.4/5) image

Steps:

  • Cut stew beef into bite size pieces and coat with salt and pepper. Heat 2 tablespoons oil in dutch oven. Brown beef, remove and set aside. Heat remaining oil in dutch oven. Add chopped onion and cook 3 minutes or until translucent. Add garlic, jalapeno and bell pepper and cook 2 or 3 minutes. Add wine and stir in tomato paste. Add whole tomatoes and crush with wooden spoon. Return cooked beef to the pot. Add spices, stir to combine, cover and simmer for one hour. Add butternut squash and water and simmer for one more hour, stirring occasionally. Remove from heat and finish with red wine vinegar (and optional butternut squash seed oil.)

1 pound stew beef cut into bite size pieces
1/2 tablespoon salt
1 teaspoon black pepper
4 tablespoons canola oil
1/2 yellow onion, chopped
3 cloves of garlic, chopped
1 jalapeno pepper, seeds removed, chopped fine
1/2 green bell pepper, chopped
1 cup dry red wine
1 5 ounce can tomato paste
1 28 ounce can whole tomatoes
2 tablespoons hot Mexican chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces frozen cubed butternut squash
1 cup water
1 tablespoon red wine vinegar
2 teaspoons butternut squash seed oil (optional)

BEEF AND BUTTERNUT SQUASH CHILI

Make and share this Beef and Butternut Squash Chili recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11



Beef and Butternut Squash Chili image

Steps:

  • Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink.
  • Drain well, and return to Dutch oven.
  • Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat.
  • Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Nutrition Facts : Calories 235.3, Fat 3.6, SaturatedFat 1.4, Cholesterol 35.1, Sodium 594.2, Carbohydrate 33.5, Fiber 5.2, Sugar 2.2, Protein 19.6

1 lb extra lean ground beef
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, chopped
1 (16 ounce) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
1 cup low sodium beef broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 cup frozen corn kernels

BEEF AND BUTTERNUT SQUASH CHILI

A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.

Provided by Brooke Anderson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13



Beef and Butternut Squash Chili image

Steps:

  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
  • Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
  • Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 47 g, Cholesterol 34.3 mg, Fat 16.2 g, Fiber 11.2 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 991.4 mg, Sugar 8.3 g

3 tablespoons olive oil, divided
1 pound beef chuck, cut into 1/2-inch cubes
1 teaspoon salt
1 medium butternut squash - peeled, seeded, and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 (14.5 ounce) can crushed tomatoes
1 ½ cups beef broth
1 cup water
1 tablespoon honey
1 (15 ounce) can black beans, rinsed and drained

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