Beef & Butternut Chili

Beef, Chili, Soups, Stews


6 slices bacon cut into small pieces

1 pound * cooked beef from short ribs, brisket bones & fat removed

2 lg onions, chopped

6 large cloves garlic minced

1 heaping Tbsp Ancho chile powder

1 1/2 tsp cumin seeds

1 tsp dried oregano

1 tsp ground coriander

1 tsp kosher salt

1 tsp smoked paprika

1 can Rotel Tomatoes

16 ozs dark beer oatmeal stout

7-8 ounces diced green chiles

1/2 cup strong coffee

1 Tbsp worcestershire sauce

8 ounces tomato sauce

6-8 stems fresh cilantro finely chopped

1 tbsp unsweetened cocoa powder

4 cups 1" chunks peeled butternut squash or 1 can pumpkin

1 can black beans drained


grated white cheese


diced avocado

diced red onion

lime wedges


In a Ninja slow-cooker or heavy Dutch oven, cook bacon pieces until almost crisp. Add onion & garlic; cook until soft. Add all remaining ingredients except butternut squash or pumpkin & beans.

Stir well, cover, & simmer for 3 hours or so on high heat . Add butternut chunks or pumpkin and beans, stir well, & continue to simmer for another 1-2 hours. When the squash is tender, mash it up into the chili.

To serve, top with freshly grated cheese, chopped red onion, freshly diced avocado, &/or fresh cilantro leaves.
Serve a wedge of fresh lime with each bowl.

* Pre-cook the beef shortribs: Rub the short ribs with any good rub for beef. Brown all sides.
Add dark beer or other liquid and braise until meat falls off the bones. Cool until handling temperature; remove fat and tough membrane.
Refrigerate cooled meat & cooking liquid separately.
Meat may be refrigerated or frozen at this point.
Discard fat from liquid. Reserve liquid & taste in case you want to use it in the chile.