Chipotle Beef and Butternut Squash with Beans Chili

Cool crisp nights are an open invitation to indulge in a steaming bowl of comfort food.

Chipotle Beef and Butternut Squash and Bean Chili

Cook’s notes: Its a real chili winner with the addition of butternut squash and two surprise ingredients; chocolate and beer. I highly recommend making this chili a day ahead to maximize the flavors. 

The chili has a bit of a kick with the addition of chipotle pepper in adobo sauce. It's a one pot meal that serves 6-8. Serve the chili with grated cheddar cheese, diced green onions and cornbread or bread sticks.

Recipe adapted from People Magazine March 23, 2015
Ingredients:

• 1-2 TB. oil
• 2 lb. lean ground beef or 2 lb. beef stew meat, cut in small cubes 
• ½ cup green pepper and ½ cup red peppers, diced
• 1 cup sweet onions, diced
• 3 garlic cloves, minced
• ¼ tsp. cumin
• 1 TB.chili powder
• optional 1 TB. chopped chipotle pepper in adobo sauce
• 2 (14.5 oz.) cans Mexican style stewed or chunky tomatoes
• 2 cups butternut squash, cut into small pieces
• 2 cups low sodium beef or chicken broth
• 1 cup black beans, rinsed and drained
• 1 can (15 oz.) garbanzo or kidney beans
• 1 can (15 oz.) chili beans 
• 1/2 bottle of lager beer (6 oz.)
• 2 oz. dark chocolate chips
• 1/3 cup chili sauce
• 1 cup frozen corn kernels

Directions:

• Cook ground beef, crumble meat, drain and set aside. If using beef stew meat sear the cubes first in hot oil and set aside. In same soup pot sauté peppers, onions and garlic about 3 minutes. Add in cumin and chili powder, cook 1 minute longer. 
• Add to pot chipotle pepper if using, stewed or chunky tomatoes, squash, broth, black beans, garbanzo beans, chili beans, beer, chocolate chips and chili sauce. Bring mixture to a slow boil over medium high heat.
• Cover and reduce heat to medium low. Simmer about 50 minutes or until squash is tender. Stir in corn last 15 minutes of cooking time. 

that Chipotle Peppers in Adobo Sauce (it's a small can) can be found in aisle with other Mexican Foods? Use what you need and store rest in a small covered container in refrigerator. Look for  recipes next week that will use Chipotle Peppers.