Beef Chili with Butternut Squash

5 pounds	boneless chuck roast, trimmed of fat, and cut into 1" cubes
	kosher salt and freshly ground black pepper
1/4 cup	olive oil, or more as needed
2 tablespoons	cumin seeds
2 tablespoons	coriander seeds
2 medium	red onions (about 1 pound), diced
8 cloves	garlic, minced
One 28-ounce can	San Marzano tomatoes, puréed
2 cups	low-sodium beef broth
2 pounds	butternut squash, peeled, seeded (reserve seeds for garnish) and cut into 1/2" cubes
1/4 cup	chili powder
1 bottle	beer, preferably an ale
1 ounce (about 6)	dried New Mexico chilies, soaked in boiling water for 20 minutes

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Beef Chili with Butternut Squash - Equipment List

Saute Pans

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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

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Beef Chili with Butternut Squash - Instructions Continued

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

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Beef Chili with Butternut Squash - Instructions Continued

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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