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