Beef and Butternut Squash Chili

Ingredients:

• 1 tbsp chili powder
• 1 tbsp cumin
• 2 tsp dried oregano
• 1 teaspoon pumpkin pie spice
• 3 tbsp. l. olive oil
• 450 g of beef for stewing, cut into 2.5 cm cubes.
• 1 cup finely chopped onion
• 1 cup red bell pepper, seeded and chopped
• 3 tablespoons tomato paste
• 2 tbsp hot sauce
• 3 cloves garlic, grated or chopped
• 450 g ground beef (20% fat)
• 1.5 cups beef broth
• 1.5 cups red wine (any inexpensive Chianti)
• 2 tbsp fine corn flour
• 1 butternut squash (700g), peeled, seeded and cut into 1cm cubes.

Preparation:

1. In a small bowl, combine chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt, and a few grinds of black pepper.
2. In a large saucepan over medium heat, heat the olive oil, add the beef cubes, and half 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 onion, bell pepper, tomato paste, hot sauce, and garlic. Stir and cook until golden brown, about 10 minutes.
3. Add the ground beef and sprinkle with the remaining seasoning. Stir and cook until the beef is browned, then return the beef pieces to the pan along with the broth, wine, cornmeal, and pumpkin. Increase the heat until the liquid comes to a boil, then reduce the heat to low.
4. Cover and simmer until the beef is tender, 40–45 minutes. Remove the lid and cook the chili until it thickens and the liquid has reduced slightly, about 15 minutes.