Pulled Beef and Butternut Chili

The last time I made a pulled beef chili was five years ago.  I was around 7 months pregnant with Ada and came across a recipe in Bon Appetit – the thought of rich chili with creamy beans and succulent pulled beef was irresistible.

This particular recipe called for some kind of chile pepper that I found, bought, seeded, and added to the recipe, and which made the finished chili scorchingly spicy.  Scott loved it – the man has never uttered the words “too” and “spicy” in the same sentence.  I’m not such a fan of super spicy and I suppose because I was so pregnant, I had crippling stomach pains after eating it.  Like I’d been shot.  In the stomach.

And they were not labor pains, in case you’re thinking that.

So even though it was the chiles and not the pulled beef part of the chili, I’ve sort of subconsciously steered clear of pulled beef chilis since then.

No longer.

This version hinges on my easy beef roast recipe and since you have the meat already cooked and shredded, this fantastic chili is so easy to make but will taste like it’s been simmering for hours.

Topped with some shredded sharp cheddar and diced avocado, it’s the perfect savory winter meal, full of tender beef, melt-in-your-mouth veggies, colorful beans, and non-spicy spices.

Pulled Beef and Butternut Squash Chili – serves 8
Ingredients
3 tbsp. olive oil
medium red onion, diced
2 lb. butternut squash, peeled, seeded, and 1/2″ diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. coriander
1 tbsp. cumin
1 tbsp. paprika
1 tbsp. dried oregano
1/4 tsp. cinnamon
2 c. reserved red wine broth (from easy beef roast), or 1 1/2 c. beef broth and 1/2 c. red wine
red, yellow, and green bell peppers, 1/2″ diced
15 oz. cans of pinto, black, and kidney beans, drained and rinsed
2 c. (about 1 1/2 lbs.) shredded beef (from easy beef roast)
diced avocado
shredded sharp cheddar cheese

Heat olive oil in a large pot over medium heat.  Add onion and saute until softened, about 5 minutes.

Add butternut squash, garlic, chili powder, coriander, cumin, paprika, oregano, and cinnamon and stir to coat.  Cover and cook for 10 minutes.

Add peppers, then pour in broth and scrape the bottom of the pan with a wooded spoon to loosen any browned bits.  Bring to a boil, then lower heat and simmer uncovered for 30 minutes.

Add beans and beef and stir.  Cook uncovered about 10 minutes longer, until beans and beef are heated through.

Ladle into bowls and serve hot topped with avocado and shredded cheddar cheese.

Click here for a printable recipe.