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Thursday, November 10, 2011

Beef and Butternut Chili

The past couple of weeks I have really been gung-ho about cooking fall recipes. It only comes around once a year, so we should take advantage of it, right? On Monday night, I made Beef and Butternut Chili. After I started making it I almost panicked wondering if everyone would like it. It is not your typical chili, but everyone raved about it and my hubby enjoyed the leftovers.


Beef and Butternut Chili

Ingredients:
Cooking spray
1 tablespoon canola oil, divided
1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
2 tablespoons tomato paste
1 tablespoon minced fresh garlic
2 teaspoons diced jalapeño pepper
2/3 cup dry red wine
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 cups (1/2-inch) cubed peeled butternut squash
1 cup coarsely chopped carrot
6 tablespoons reduced-fat sour cream
2 tablespoons fresh cilantro leaves

Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.

2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.

3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.

Serves: 6
Time: 2 hours, 40 minutes

We served this with a salad, but it would be perfect with bread, too. The recipe actually came from Cooking Light, so it is pretty healthy! 

2 comments:

  1. Thanks for sharing this girl! I have been looking for a new Chili recipe to try. This sounds amazing to me. I love the idea of the squash in it!

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  2. oooh.....this looks right up my alley! Thanks for sharing!

    ReplyDelete