Wednesday, November 13, 2013

Butternut Squash & Short Rib Chili

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I’ve been using up some meat in the freezer that we got from our Steer purchase this year. I found a package of boneless short ribs and thought I would give this chili a try. My hubby usually makes the annual chili because his comes out really good, but before he could make his I snuck this recipe in. It was an instant hit in our house and it’s nice to have some vegetables mixed in other then beans. The squash also gave it a nice color. It has all the flavors of the Fall and Winter mixed into one easy dish. I would even make this again using bone in ribs and just remove the bones once the meat is tender.

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Butternut Squash & Short Rib Chili

(Adapted from Off The (Meat) Hook)

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1 Tblsp live oil

1 1/2 pounds boneless short ribs, trimmed of most of the fat and cut into 1/2-inch cubes (ask your butcher to remove the bones for you)

1 large onion, chopped finely

2 cloves garlic, minced

1 chipotle in adobo sauce, minced

chili flakes, cayenne, or hot spice of your choice to taste (I used a large pinch of very hot Chinese chili flakes and a large pinch of cayenne)

2 Tblsp tomato paste

1 tsp unsweetened cocoa powder

1/2 tsp ground cumin

1/8 tsp ground cinnamon

3/4 cup red wine

15 oz can black beans, rinsed and drained

28 oz can diced tomatoes with juice

2 cups butternut squash, peeled and cubed into 1/2 inch pieces

cilantro leaves, crumbled queso fresco, and avocado slices to serve


Heat oil in a large Dutch oven over medium-high heat. Season beef with salt and add to pan. Cook about 8-10 minutes, browning on all sides.

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Add onion and cook another 8-10 minutes, until onions are soft and translucent.

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Add tomato paste, garlic, chipotle, cocoa, and spices and cook another 2 minutes, stirring constantly.

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Add wine, beans, and tomatoes with juice. Bring to a boil, reduce heat to low, and cover. Simmer for 1 hour.

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Add butternut squash and simmer for another hour, until beef and squash are tender.

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Cool slightly, then cover and rest in the fridge overnight.

To serve, reheat on the stove and serve with cilantro, queso fresco, and avocado.

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