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.
Butternut Squash & Short Rib Chili
(Adapted from Off The (Meat) Hook)
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.
Add onion and cook another 8-10 minutes, until onions are soft and translucent.
Add tomato paste, garlic, chipotle, cocoa, and spices and cook another 2 minutes, stirring constantly.
Add wine, beans, and tomatoes with juice. Bring to a boil, reduce heat to low, and cover. Simmer for 1 hour.
Add butternut squash and simmer for another hour, until beef and squash are tender.
Cool slightly, then cover and rest in the fridge overnight.
To serve, reheat on the stove and serve with cilantro, queso fresco, and avocado.