1.5 pound butternut squash peeled seeded cut into 1/2-inch cubes
1 tablespoon chili powder
2 tablespoons cornmeal fine
1 tablespoon cumin
3 cloves garlic finely minced grated
1 pound ground beef lean 80-percent
2 tablespoons hot sauce red recommended: Frank's Hot Sauce
8 servings kosher salt and pepper black freshly ground
1 pound stewing meat cut into 1-inch cubes
3 tablespoons olive oil
2 teaspoons oregano dried
1 teaspoon pumpkin pie spice
1 cup bell pepper red seeded chopped
1.5 cups red wine recommended: any inexpensive Chianti
3 tablespoons tomato paste
1 cup onion white finely chopped
Equipment
bowl
pot
slotted spoon
Directions
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate.
Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes.
Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
