I love chili… like LOVE chili.  It is gluten free without even trying and my favorite way to get some red meat in the winter.  I make it with grass-fed beef, or grass-fed Colorado buffalo when they have it at my local butcher.  When I make chili, I go all in.  I grab my larger than life pot, and make 3-4 times this recipe.  I put all the leftovers in large mason jars, leaving an inch room at the top, and freeze the mason jars in the fridge.  This is my favorite winter meal hack.  On night’s where I want to not cook and hang in, I pull a jar out in the morning and let it defrost.  Then it’s a simple reheat on the stove for dinner.  It’s also an effortless reheat after a day on the slopes.  Just add red wine and a hot tub. Yes please.

It’s also fun to experiment with garnishes when serving chili.  I get creative based off what I have in the fridge for other meals I am making that week. Radishes, green onions, sour cream, and shredded cheddar cheese all make for great toppings for chili.  My favorite chili garnish is cilantro.  There is something about the cooling effects of cilantro when I am eating a spicy bowl of chili that is just does it for me.

What are your favorite chili garnishes? What are your favorite occasions to make chili? I would love to hear from you.

The Palette. Butternut Squash, beef, black beans, roasted tomatoes, onion, garlic and red pepper.

The Palette. Butternut Squash, beef, black beans, roasted tomatoes, onion, garlic and red pepper.

Butternut Squash, Black Bean & Beef Chili

Serves 4-6.

  • 1 lb. grass fed beef or buffalo
  • 1 large 32 oz can roasted tomatoes
  • 2 cups of chopped butternut squash (no skins)
  • 2 cups of beef broth or bone broth
  • 1 white onion, chopped and diced.
  • 1 red pepper, chopped and diced.
  • 2 cans of black beans, rinsed and drained.
  • 4 cloves of garlic, minced.
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon chili powder

For garnish (optional)

  • cilantro
  • sour cream
  • radish
  • green onion

In a large pot, cook the beef with onions, pepper, and garlic until browned. About 8 minutes on medium heat. Add in the roasted tomatoes, black beans and broth and bring to a boil. Add in the butternut squash. Add in cumin, cayenne and chili powder. Stir well. Put on lid and simmer for 20 minutes. Stirring occassionally. Remove from heat and serve your chili with garnishes of your choice. Radish, red onion, cilantro and sour cream all work well.

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