Written by Alvin Tang | Photo Cred: Alvin Tang
It's hard to describe the weather outside recently. I guess frightful is pretty fitting. As temperatures drop below 20 degrees, I can't help but dream of warmer days especially having just returned from a warm and sunny holiday in Florida visiting family. I guess one can only compensate with industrial puffers, trapper hats, and nice hearty bowls of chili.
There was no thinking involved when deciding to do a post on chili. The moment a brisk wind rolls through, the thought of chili is almost a reflex. Every year I try to experiment with a new recipe for chili. This year, I had this odd insatiable urge to try adding butternut squash to my chili. I can't quite tell you where the itch came from but for weeks my mind kept repeating "chili with butternut squash...chili with butternut squash...chili with butternut freaking squash!" I couldn't get the damn thought of the sweetness of butternut squash melding with a spicy chipotle seasoned chili out of my head.
So I made it.
The result was amazing and will definitely become a new winter staple. The squash added a balance of flavor that you don't get in a traditional chili. If done right the soft texture of the squash will compliment the firm texture of the chick peas. You can taste the layers of flavor from the sweet squash, the spicy chipotle, the tart tomato, the slightly sour jalapeño, the bitter bell and poblano peppers, the umami beef, the list goes on! Truly complex and different, but not enough to take you away from that feeling of home.
Ingredients
- 1 1/4 lb ground sirloin
- 15 oz can of chickpeas/garbanzo beans, drained and rinsed
- 15 oz can of black beans, drained and rinsed
- 15 oz can of diced tomatoes
- 28 oz can of whole peeled tomatoes
- 1/2 cup of red wine
- 1 cup low-sodium chicken stock/broth
- 2 tbsp tomato paste
- 1 small butternut squash or 1/2 large butternut squash, cut in 1/2-in cubes
- 1 medium onion, diced
- 3 cloves of garlic, coarsely chopped
- 1 bell pepper (any color), diced
- 1 poblano chili pepper, diced
- 2 jalapeño peppers, minced
- 4 tbsp chili powder
- 2 tsp paprika
- 2 tsp chipotle chili powder (optional)
- 2 tsp kosher salt, plus more as needed
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1 cinnamon stick
- 2 bay leaves
- 4-5 thyme sprigs
- 2 tbsp vegetable oil
Directions
- Heat your vegetable oil in a large heavy bottomed pot to medium-high heat.
- Add your onions, garlic, thyme, poblano pepper and bell pepper and cook until softened, about 5-7 minutes.
- Add your ground sirloin and cook until just nicely browned and crispy.
- Quickly add your chili powder, paprika, chipotle chili powder, salt, dried oregano, ground cumin, cayenne pepper, and cinnamon and cook for 1 minute to concentrate the flavors of the spice.
- Meanwhile, mix the tomato paste with the red wine until it is completely smooth and add to the beef. Cook for about 2 minutes.
- Add the diced tomatoes and their juices. Then add the juices of the whole peeled tomatoes and hand crush each of the tomatoes.
- Add chicken stock/broth, chickpeas, black beans and bay leaves.
- Bring chili to a boil, then cover and reduce to a simmer.
- Simmer chili for 30 minutes, then add butternut squash and simmer for another 20 minutes.
- Turn off the heat, remove the bay leaves, cinnamon stick and thyme stems.
- Stir, serve and enjoy!
*Recommended with a dollop of sour cream or Greek yogurt and a LOT of corn bread.