Best Butternut Beef Chili Recipes

BEEF AND BUTTERNUT SQUASH CHILI

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
• Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
• Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

HEALTHY BEEF CHILI WITH BUTTERNUT SQUASH

Steps:

• Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Cover, remove from the heat and allow to sit until softened, about 15 minutes. Remove the stems and seeds from the chiles and place the chiles in a blender along with the beef stock. Blend until smooth, then set aside.
• Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes. Remove the beef with a slotted spoon to a paper towel-lined plate. Add the onions to the pot and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin and oregano and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste, diced tomatoes, chile puree, beef, 2 teaspoons salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, covered, stirring occasionally, until the beef is tender and can easily be cut with a fork, about 1 hour.
• Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, Cheddar and cilantro.

BEEF AND BUTTERNUT SQUASH CHILI RECIPE - (4.4/5)

Steps:

• Cut stew beef into bite size pieces and coat with salt and pepper. Heat 2 tablespoons oil in dutch oven. Brown beef, remove and set aside. Heat remaining oil in dutch oven. Add chopped onion and cook 3 minutes or until translucent. Add garlic, jalapeno and bell pepper and cook 2 or 3 minutes. Add wine and stir in tomato paste. Add whole tomatoes and crush with wooden spoon. Return cooked beef to the pot. Add spices, stir to combine, cover and simmer for one hour. Add butternut squash and water and simmer for one more hour, stirring occasionally. Remove from heat and finish with red wine vinegar (and optional butternut squash seed oil.)

BEEF & BUTTERNUT "CHILI" (EARLIER STAGES OF SCD)

Steps:

• 1. Add a few Tbsp. light flavored olive oil or cooking oil in the bottom of an 8 quart Instant Pot. Place ingredients into the Instant Pot in given order. Add 1/4 cup water. (If you don't have an Instant Pot, you can simmer on the stove, adding water as necessary, until the beef is tender. If you aren't in a rush, you can brown the onions and/or beef first, for extra flavor. If you don't need the green beans super soft, you can add them closer to the end.)
• 2. Pressure cook, high, 22 minutes. Manual steam release.
• 3. Serve in bowls with toppings. Enjoy! (My kid enjoyed this bowl with cheese & avocado.)
• 4. Note: If in the U.S., and following the Specific Carbohydrate Diet for IBD, ground/powdered spices should either be ground yourself or come from a trusted company that has verified they don't contain any anti-caking agents or processing aides. I currently use both Penzeys and McCormick brands. Remember that companies can change formulas & procedures, so pay close attention to labels & check in with the company for things not listed on labels, when stocking your spices. Make sure they understand the information is for a serious medical condition, that many sugars used as processing aides and certain anti-caking agents can cause flares & serious medical repercussions...because U.S. labeling laws give lots of loop holes on what is counted as an ingredient that needs to be listed.

BUTTERNUT-BEEF CHILI

Steps:

• Combine first 3 ingredients in a Dutch oven and cook over medium high heat until browned, stirring to crumble. Stir in tomato and next 9 ingredients (thru garlic); biring to a boil. Reduce heat, simmer 20 mins until squash is tender, stirring occasionally. Stir in olives and jalapeno, cook 5 minutes Serve topped with cilantro.