I love fall. I love when the leaves change colors. I love when there’s a crisp coolness in the air. I love pumpkin everything. And I absolutely LOVE all of the different varieties of squash that come into season. Spaghetti, acorn, butternut…You name it, I love it and I’ll eat it with gladness!
Although there’s no such thing as a change of season in South Florida, there’s a change in my heart. It may be 92 degrees outside with 100% humidity, but I’m going to make some chili when the fall months roll around…I don’t care how hot it is! I started making this recipe last fall, but never posted the recipe for some reason…I’m thinking it was probably because I had a newborn at the time. Not too many recipes were blogged in a timely manner. A year later and I’m still struggling.
My now one year old LOVES this chili! Yep, even with the curry flavor! She’s not a big meat eater, but she ate this right up 🙂 I hope you’ll love it as much as she did!
PS…The longer this sits/simmers the BETTER it tastes. I like to make it early in the day (leave the butternut squash and milk out until about an hour before you’re ready to eat) and let it simmer for a few hours. It’s even better the next day.
- 2 lbs grass-fed ground beef (or lamb)
- 1 large onion, diced
- 1-2 tbsp garlic, minced
- 2-15oz cans organic diced tomatoes
- 1-15oz can organic tomato sauce
- 1 cup beef stock or vegetable stock
- 1/2 cup milk (dairy or non-dairy)
- 1 large butternut squash, peeled and diced into 1 inch cubes
- For Garnish: cheddar cheese, sour cream, green onions, tortilla chips, cilantro, etc…
- 3 tbsp curry powder
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp paprika
- 1-2 tbsp organic cane sugar
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp ground cinnamon
- 2 tsp cocoa
- 2 tsp garam masala
- 1 tsp ground cloves
- In a large Dutch oven on medium heat start cooking the meat. Once the meat is almost cooked through, add the onion and garlic and continue cooking until translucent.
- While the meat cooks, mix all of the “spices” in to a bowl and whisk together.
- Add the diced tomatoes, tomato sauce, beef stock, and spices to the meat and stir until well combined. Next, add the butternut squash and cover your pot with a lid. Let the squash cook for 25-30 minutes, or until fork tender. Right before you’re ready to serve, add the milk and check your seasonings.
- Garnish your chili with your favorite toppings and enjoy a delicious and healthy fall meal! I like to serve my chili on top of organic spinach. It wilts the spinach just enough and adds some ‘green’ to your meal. You could also serve on top of cauli-rice. It’s delish!