Ingredients Jump to Instructions ↓

  1. 1 tablespoon Vegetable oil

  2. 1 large Spanish onion; chopped

  3. 1 1/2 pounds Ground beef

  4. 4 Cloves garlic; chopped

  5. 1 can Whole tomatoes with puree; 28-oz.

  6. cup Chili powder

  7. 1 tablespoon Ground cumin

  8. 2 teaspoons Dried oregano; crumbled

  9. 2 teaspoons Sugar

  10. 1 teaspoon Cocoa powder

  11. teaspoon Salt

  12. teaspoon Black pepper

  13. 2 cups Butternut squash; peeled, cubed

  14. 1 large Red or green pepper; diced

  15. 1 can Kidney beans (19-oz.); rinsed, drained

  16. Bread bowl; optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat oil over medium heat. Add onion and cook 5 minutes, or until softened. Add ground beef and garlic; cook 5 minutes, breaking up meat. Stir in tomatoes, chili powder, cumin, oregano, sugar, cocoa powder, salt and black pepper. Simmer, uncovered, 20 minutes. Stir in butternut squash, bell pepper and kidney beans. Return to a simmer and cook 25 to 30 more minutes, or until chili thickens and squash is tender. Makes 6 to 8 servings. How to make a bread bowl: Choose a large, round, dense loaf that feels heavy for it's size. Slice off a wedge-shaped "lid" about 1-½ inches from the top. Carefully carve out the center of the loaf, leaving at least a ½-inch thick shell all around. Fill the bread bowl with chili and serve family style. Once chili is dished out, cut or tear bread into serving-size pieces. Formatted by Lynn Thomas dcqp82a@... Source: Mr. Food's Easy Cooking. Lynn's notes: Made this 3-25-98; omitted oil, cooked beef, garlic, onion and pepper all together; served in individual bread bowls. This was a delicious chili and the individual bread bowls made a nice presentation.

  2. Recipe by: Mr. Food's Easy Cooking Posted to TNT Recipes Digest by LYNN_THOMAS on Mar 25, 1998


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