I've made a vegetarian version of this recipe a couple of years ago and it turned out very good. This week, I felt like having a meatier version, something to stick to our ribs for all the hard days of work ahead of us. This is a mild chili, suitable for folks that are sensitive to hot spices. For hot chili lovers, toss in your favorite chopped chili pepper.
OH! And another thing, I made a larger serving recipe here, so I could put half in the freezer for a make-ahead-meal.
HERE'S ALL IT TAKES
makes enough to serve 6 to 8 folks
- 2 pound fresh grass fed ground meat
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 8 garlic cloves, chopped
- 1 (14.5-ounce) can Mexican-style stewed tomatoes, chopped
- 1 (28-ounce) can stewed tomatoes, chopped
- 1 (16-ounce) can black beans, drained
- 1 (16-ounce) can blackeye peas, drained
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 2 cup water
- 3 teaspoons cumin
- 3 teaspoons chili powder
- 1 1/2 teaspoon salt
- 2 cup frozen or fresh corn kernels
- shredded cheddar cheese for topping
- favorite crackers or tortilla chips
Cook beef, bell pepper, onion and garlic in a Dutch oven over medium-heat until meat is no longer pink.
Add in tomatoes, beans, peas, squash, water and spices; bring to a boil. Cover, reduce heat to medium-low and simmer for 15 minutes. Stir occasionally. Stir in corn, and cook UNcovered for another 10 minutes or until squash is tender and chili is thickened.
Serve topped with cheese on top and a side of your favorite crackers or tortilla chips.
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