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Wednesday, October 24, 2012

Butternut & Beef Chili | Fall Recipe




For my Pumpkin Harvest Fall Entertaining Workshop, Butternut & Beef Chili was at the center of the menu.  Inspired by the chili at the Main Street Market & Cafe in Concord, Ma., this chili boasts roasted butternut squash instead of beans... funny for a 'beantown' area restaurant.  I'm not a huge bean fan, so this chili recipe is right up my alley.

The slight sweetness of the butternut is great with the spicy beef.  To add great texture and meatiness, I used stew meat that was slow cooked so it shredded apart... so, so good.   To top it off, I served it with a White Cheddar and Jalapeno Scone.

For all of the recipes on a printable card from my Workshop, click here.

For information about my next Workshop, "The Thanksgiving Host," click here!


sweet and spicy
Beef & Butternut Chili

    2 tablespoons of oil   
    3 pounds beef stew meat, cut in 1-inch cubes
    2 pounds of ground beef
    2 cups chopped yellow onions
    6 large garlic cloves, minced
    2 tablespoons chili powder
    1 tablespoon red pepper flakes, crushed
    2 tablespoons ground cumin
    3 bay leaves
    2 - 28 oz. cans of diced tomatoes with juice
    sea salt and cracked pepper
----
    2 cups of butternut squash, diced
    2 tablespoons olive oil
    sea salt and cracked pepper

Heat the oil in a very large pot and quickly brown the meat, in batches, on all sides. Transfer the stew meat to a separate bowl and set aside.  Brown ground beef in the same pot.  Add the onion and cook about 8 to 10 minutes. Add garlic, chili powder, pepper flakes and cumin and saute for 1 minute.   Add bay leaf, tomatoes with their juice and the reserved stew meat. Reduce the heat, taste for seasoning.  Season with salt and pepper as needed.  Cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste.

On a baking sheet, drizzle diced butternut squash with 2 tablespoons of olive oil and sprinkle with salt and pepper.  Roast the squash for 20-25 minutes at 425 degrees until tender and brown.

Add roasted butternut squash to the chili and simmer for 1 more hour.


For all of the recipes on a printable card from my Workshop, click here.

My next workshop is "The Thanksgiving Host" : Are you hosting Thanksgiving this year?  If you've hosted Thanksgiving a thousand times or it is your first, this class will inspire your feast with new twists on classic Thanksgiving recipes.  I will share her tips for Hosting Thanksgiving like a Caterer with great make-ahead methods and a prep schedule that will make hosting easy and stress free.  I'll also share some Harvest themed table settings and DIY centerpieces for your feast.  

For more information and to register, click here!

8 comments:

  1. Wow that's a lot of meat which I approve! How many servings do you estimate?

    ReplyDelete
  2. This looks so yummy! The temps are dropping in TX on Friday. Just sent it to the Mister so he could make it for me!

    ReplyDelete
  3. Laura T.8:49 PM

    Hi Jenny,
    Just came across your blog a few days ago and I can't stay away! I went to nursing school at KUMed and we lived in Overland Park for several years until we moved back to the Chicago suburbs in 2003. We loved Fairway and we miss KC dearly, hoping to move back there sometime in the future.
    I love all of your fall and Thanksgiving ideas - I host about 16-20 people each year and can't wait to try out some of your recipes and definitely one of the table settings. I will also be using some of your guest room/breakfast ideas and am looking forward to trying out your Christmas gifts (esp. Monkey Bread!).
    I wish I were in KC to take your Thanksgiving Host workshop - hopefully you can share some recipes and ideas here on the website.

    Laura in Naperville, IL

    ReplyDelete
  4. Jenny this looks delicious! Is it okay if I add your link/recipe to my upcoming {favorite} chili recipe post?

    leslie
    www.trouverlesoleil.blogspot.com

    ReplyDelete
  5. Just made a variation of this recipe in the slow cooker this morning! Hopefully it turns out as delicious as yours looks :)

    ReplyDelete
  6. Anonymous3:00 PM

    So the total cook time is about 3 1/2 hrs...just want to be sure I am reading this correctly...cook for 2.5 hrs then add squash and cook for add'l 1 hr?

    ReplyDelete
  7. Hi Jenny. Been reading your blog now for awhile...I've used so many recipes (many now staples) and home making tips, etc., I was starting to feel strange that I had never thanked you or even said hello. Jenee O'Brien here. Stay at home Mom to Jack, 4 and Ariana, nearly 2. LOVE your blog! I think I've read every post, or nearly. I think your store is genius; I've probably purchased nearly everything. Love your philosophy on life in general, simple but meaningful and elegant. I've learned to simplify my parties based on your blog. Love the series on a week of meals and stretching leftovers. I made the soda pop brisket (very good), and used the leftovers in your butternut chili recipe - wow. That worked really well, though I haven't made the original version so I couldn't give you a comparison. Love your home style and am really grateful you have shared so much about your personal life. Hope the remodel goes as planned. Our kitchen remodel was very messy and I should have covered the furniture with sheets before we left or removed it from the house; just a friendly tip in case you hadn't thought of that. :) Keep writing!

    Best,
    Jenee

    ReplyDelete

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