Beef Chili with Butternut Squash - 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