Festive Fall Chili

Preheat oven to 350ºF. Coat cubed butternut squash in 2 tablespoons of the oil then toss with corn meal and spread out evenly on a baking sheet. This step is not mandatory but will help the squash hold its shape in the chili rather than turning to mush and getting lost in the dish. Bake squash until tender but still holding its shape, about 25–30 minutes.

While squash is roasting, get the chili going. Generously season the ground beef with the spices and cook in a large soup pot on medium high heat until caramelized and brown. Your kitchen will smell divine. Once cooked through, remove the meat with a slotted spoon and set aside.

Keep grease in pot to serve as your cooking fat. Add remaining olive oil to the pot if needed, then add onion, garlic, bell peppers and sweet potatoes. Cook until sweet potatoes begin to brown, stirring occasionally, about 20–30 minutes. Next, add the diced tomatoes, beans and the tomato sauce. Fill up one to two empty cans of water and add to the chili, more or less depending on your preference.

Add the meat back to the pot and once finished roasting, stir in the butternut. Let simmer on low for 25–30 minutes (or more if you have patience), taste and adjust the seasoning. I always end up adding more spices at the end so never know exactly how much seasoning I use. For this, I was very generous with the cinnamon, chili powder and cocoa. Everyone was pleased.

Serve with corn chips or crumbled corn bread and lots of cheese. Enjoy!