Chili with SQUASH?

I love squash with a little heat from Paprika or Cayenne… why not chili with squash in it?  I’ll refer to these for inspiration:

☆★☆

☕ From: http://www.myrecipes.com/recipe/beef-and-butternut-squash-chili-10000001144129/

Recipes > Beef-and-Butternut Squash Chili

Beef-and-Butternut Squash Chili

We’ve loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.

Worthy of a special occasion

Yield: Makes 8 servings (serving size: 1 cup)

from Southern Living

Recipe Time

Cook Time: 50 Minutes
Prep Time: 20 Minutes

Nutritional Information

Amount per serving

  • Calories: 234
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 17g
  • Carbohydrate: 30g
  • Fiber: 6.8g
  • Cholesterol: 21mg
  • Iron: 2.9mg
  • Sodium: 642mg
  • Calcium: 65mg

Ingredients

  • 1 pound extra-lean ground beef
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
  • 1 (16-ounce) can chili beans
  • 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
  • 1 cup low-sodium beef broth
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 cup frozen corn kernels

Preparation

  • Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
  • Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Southern Living
JANUARY 2006

☆★☆

☕ From:  http://www.foodnetwork.com/recipes/sunny-anderson/beefy-butternut-squash-chili-recipe/index.html

Beefy Butternut Squash Chili Recipe

Beefy Butternut Squash Chili

Sunny AndersonRecipe courtesy Sunny Anderson

Show: Cooking for RealEpisode: Carving Out Some Fun

Rated 4 stars out of 5
Total Time:
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons dry oregano
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 pound beef chuck or stewing meat, cut into 1-inch cubes
  • 1 cup finely chopped white onion
  • 1 cup seeded and chopped red bell pepper
  • 3 cloves garlic, grated on rasp or finely minced
  • 3 tablespoons tomato paste
  • 2 tablespoons hot sauce (recommended: Frank’s Red Hot Sauce)
  • 1 pound ground chuck (80-percent lean)
  • 2 tablespoons fine cornmeal
  • 1 1/2 cups red wine (recommended: any inexpensive Chianti)
  • 1 1/2 cups beef stock
  • 1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes

Directions

In a small bowl combine the cumin, chili powder, pumpkin pie spice, oregano, 2 teaspoons salt and a few grinds of black pepper.

In a large pot over medium heat add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides, but not cooked through; remove with a slotted spoon to a plate. Add the onions, bell pepper, garlic, tomato paste and hot sauce. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground beef and sprinkle over the remaining seasoning. Stir and cook until beef is browned then add the reserved beef chunks back to the pot along with the cornmeal, wine, stock, and the squash. Raise the heat until it comes to a boil, then lower to a simmer, cover and cook until the beef is tender, about 40 to 45 minutes. Uncover and let the chili cook another 15 minutes, until it is thick and the liquid is reduced.

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☆★☆

☕ From:  http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146

Black Bean Chili with Butternut Squash and Swiss Chard

Bon Appétit  | March 2006

Bon Appétit Test Kitchen

user rating

94% would make it again

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user rating:
Black Bean Chili with Butternut Squash and Swiss Chard 3½ forks

at a glance

main ingredients VegetableLeafy GreenButternut SquashBean

cuisine American

type Quick & EasySoup/Stew

dietary considerations VegetarianLow FatLow CalHigh FiberHealthyVegan

yield: Makes 4 main-course servings

active time: 45 minutes

total time: 45 minutes

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
  • 2 tablespoons olive oil
  • 2 1/2 cups chopped onions
  • 3 garlic cloves, chopped
  • 2 1/2 cups 1/2-inch pieces peeled butternut squash
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 15-ounce cans black beans, rinsed, drained
  • 2 1/2 cups vegetable broth
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

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Preparation

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

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☆★☆

☕ From:  http://www.meatlessmonday.com/yellow-squash-chili/

Yellow Squash Chili

The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl. This recipe comes to us from Grace of Going to Graceland.

  • 1 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 1 large carrot, chopped
  • 1 medium bell pepper, chopped
  • 1 stalk celery, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 can black beans
  • 1 can refried beans
  • 1 can kidney beans
  • 2 large cans crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoons oregano

Serves 6

Heat the olive oil in a large stew pot over medium heat.

Sauté the onion, carrot, bell pepper, celery, zucchini, yellow squash in the olive oil for 8-10 minutes or until vegetables are tender.

Add the canned beans, tomatoes, chili powder, and oregano.

Mix and simmer for 20 minutes.

Just before serving, season with salt and pepper to taste.

Serve with bread or crackers.

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Nutrition Information

Yellow Squash Chili
  • Servings per Recipe: 6
  • Amount per Serving
  • Calories: 330
  • Calories from Fat: 45
  • Total Fat: 5.0g
  • Saturated Fat: 1.0g
  • Cholesterol: 6mg
  • Sodium: 1064mg
  • Potassium: 1571mg
  • Total Carbohydrates: 60.2g
  • Dietary Fiber: 18.3g
  • Protein: 16.7g
  • Sugars: 14.5g
  •  
  • View our Nutritional Guidelines
  • The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Send us your Meatless Monday Recipes!

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Corn Salsa with Peppery Chicken

Corn Salsa with Peppery Chicken
Corn Salsa with Peppery Chicken

Made this for dinner last night, it was pretty tasty.  I baked the chicken breasts instead of boiling.  I used full-size breasts, rubbed with olive oil and peppered, and roasted them at 375° for about 45 minutes.

We served w/ a little sour cream.

Fettuccine Parmesan

Looks pretty damn tasty:

“One cannot think well, love well, sleep well, if one has not dined well.”: Make this dish!

 

Make this dish!

This is super fast and easy, plus it is damn tasty.

The base of this recipe is taken from the Joy of Cooking, which you should really consider buying if you don’t already own a copy.

5 Ingredient Fix | Claire’s Spinach Carbonara

Originally from:  http://www.foodnetwork.com/recipes/claire-robinson/claires-spinach-carbonara-recipe/index.html

We still need to try this.  You can’t go wrong with pasta, cheese, and bacon…  and spinach is good for you.

Prep 15 min
Cook 15 min
Total: 30 min

Ingredients

  • Salt
  • 1/2 pound slab bacon, cut into 1/2-inch chunks
  • 1 pound fresh or dried spinach fettuccine
  • 1 whole large egg, plus 2 large egg yolks, at room temperature
  • 1 cup grated Parmigiano-Reggiano, plus more for garnish
  • 2 teaspoons freshly cracked black pepper
  • 2 cups baby spinach leaves

Directions

Bring a large pot of water to a boil over medium heat and salt generously.

Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.

When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.

Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.

When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.

While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.

Cook’s Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.

Looks easy enough!

Chili à la AiXeLsyD

Originally from a post at PittsburghBeat.com, here’s a few consolidated chili recipe/methods…


I’ve never made chili before, and in researching, I came across 50 billion recipes. So, this morning I made my own in the crock pot…

  • 2 cans of condensed tomato soup
  • 1 can of tomato paste
  • 1 packet of chili mix
  • about ½ cup of water
  • 1 tsp. of beef bullion
  • 1 can light red kidney beans
  • however much ground meat was leftover from last night
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • a dash of cayenne pepper
  • a dash of paprika
  • a dash of garlic

…and I slapped it into the crock pot on low for 8 hours.

Hope it tastes good when I get home. I’ve got shredded cheddar cheese for the top of it, & Super-Pretzels to go along with it. They always served pretzels & chili in my elementary school cafeteria so they belong together in my warped mind.

…Most of them use tomato paste, soup, sauce, juice, or diced tomatoes as a base… I even saw one that called for Spicy hot V8… and I think my mom always used soup. Tomato paste is usually bitter, so I figured the tomato soup would counteract it. All of the spices should be rockin’. I like my chili thick.

Oh yeah, about 1/2 the ground meat was cooked w/ some seasoning salt & A1.


Here’s what basically went into my chili. I’ll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time… to see what I wanna change or what I wanna do again.

CannedStuff.jpg

ChiliSeasoningPackets.jpg

Spices.jpg

Peppers.jpg

Peppers-Diced.jpg

RedHot.jpg

groundbeef-inpackage.jpg

groundbeef-MEAT.jpg

groundbeef-littlepan-raw.jpg

groundbeef-bothpansonstove.jpg

groundbeef-bigpan-cooked.jpg

chili-pre-cooked-incrockpot-lidoff.jpg

chili-pre-cooked-incrockpot-lidon.jpg

crockpot-overflowingmaybe.jpg

crockpot-fatontop.jpg

crockpot-fatskimmedoff.jpg

I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind’ve overflowed the pot by a small amount. So, next time I may cut out one can of tomato soup or a can of beans. Also, I want to try garbanzo beans in my next batch… and I’ve heard chocolate powder goes good in chili some times… so I wanna try that one day too.

I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.

I think the meat that I used was too fatty or I didn’t drain enough fat (…even though I got a about ⅔ of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.

I’ll let you know the general consensus after it’s been consumed.