Beef Chili with Butternut Squash

5 poundsboneless chuck roast, trimmed of fat, and cut into 1" cubes
kosher salt and freshly ground black pepper
1/4 cupolive oil, or more as needed
2 tablespoonscumin seeds
2 tablespoonscoriander seeds
2 mediumred onions (about 1 pound), diced
8 clovesgarlic, minced
One 28-ounce canSan Marzano tomatoes, puréed
2 cupslow-sodium beef broth
2 poundsbutternut squash, peeled, seeded (reserve seeds for garnish) and cut into 1/2" cubes
1/4 cupchili powder
1 bottlebeer, preferably an ale
1 ounce (about 6)dried New Mexico chilies, soaked in boiling water for 20 minutes

Equipment List

Saute Pans

Instructions

Serve this hearty dish with the perfect accompaniment, www.CHEFScatalog.com/Recipe/recipe_detail.aspx?recipeid=149" target="_blank"> roasted cornbread.

Season the beef liberally with salt and pepper.

In a large, heavy skillet or Dutch oven over medium-high heat, warm the oil. Brown the beef in a single layer, in batches, until browned on all sides, 5 to 7 minutes. Transfer the browned beef to a slow cooker and repeat with the remaining beef cubes, adding more oil if needed.

While the beef is browning, in a small skillet over medium-high heat, toast the cumin and coriander seeds until golden brown and fragrant, about 2 to 3 minutes. Grind the toasted seeds in a mortar and pestle until powdery. Set aside.

Once the beef has been browned, reduce the heat to medium, add 2 tablespoons oil if needed, and cook the onions until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from the heat and add the tomatoes, beef broth, butternut squash, chili powder, the ground spice mixture, and the beer. Remove the chilies from the soaking liquid and purée in a food processor or blender along with 1/2 cup of the soaking liquid until smooth. Add the purée to the onion-tomato mixture and stir to combine. Add this entire mixture to the slow cooker and stir to combine with the beef.

Cover with a lid and set to cook according to manufacturer's instructions.

Toss the reserved squash seeds with a little olive oil and salt. Roast in a preheated 350 F oven until golden brown, about 10 to 12 minutes. Set aside.

Once the slow cooker has switched to the keep warm function, use a large spoon to skim the fat from the surface of the chili. Spoon the chili into serving bowls and top with garnishes such as toasted squash seeds (pepitas), sliced green onions, sour cream, shredded cheese (such as cheddar or Monterey jack) and sliced jalapeños, if desired.

Makes 10 to 12 servings


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