It’s Chili Season, you guys!
Seriously, it’s cold outside…I feel like a total a-hole saying that when most of my friends and family, to include my husband, are getting buried under hurricanes and blizzards on the East Coast, but whatever. I can see the snow up on Pikes Peak every morning. Totally the same thing.
This recipe definitely saved my sanity last week. I’m going through a busy spell at work and in life in general, so I’ve been getting home kinda late and emotionally drained lately–certainly not the kind of mood that lends itself to making a fancy dinner. More the kind that lends itself to bottles of wine and tubs of Cool Whip…but that’s beside the point, OK?
I whipped up a big pot of chili last Sunday afternoon, then put it in the fridge and forgot about it because I got really excited about organ meats and made this instead. Come Monday afternoon, I came home in tears after a long day and probably would have let myself starve except that, ‘lo and behold, there was a giant pot of chili right right in my face as soon as I opened the refrigerator door. Popped that baby on the stove to re-heat and BAM. Warm, soothing, comforting, hearty Autumn dinner. This was pretty much the same story for the next few days. I’m so cool, I know. This stuff ages better than Joan Rivers, lemme tell ya what.
**(PS…I’ll have the winners of the giveaway up soon. You guys gave me some GREAT ideas and I’m having a helluva time picking which ones to try!
PPS…That bread I had on the side is Captial A-Awesome. Recipe coming soon!)**
1 lb Ground Beef
1 lb Ground Pork
1 lb Ground Veal
1 Large Butternut Squash, peeled and cubed
1 Onion, chopped
2 Bell Peppers, chopped
28 oz can Diced Tomatoes, drained
2 T Chili Powder
2 t Cumin
2 t Garlic Powder
2 t Cayenne Pepper (optional but awesome)
Salt and Pepper to taste
In a large pot, heat a little oil over medium heat and saute your onions and peppers until soft. Add the ground meats (you can juts use 3 lbs of any ground meat but this combo is a favorite of mine) and stir until lightly browned.
Add the tomatoes, squash, and seasonings. Stir well to combine, then cover and reduce heat to medium-low. Allow to cook for at least 2 hours or until the squash is soft.
My cardinal rule of chili is that the longer you let it cook, the better. Ideally, cook up a pot, refrigerate overnight, and serve the following day!