1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
2 tablespoons tomato paste
1 tablespoon minced fresh garlic
2 teaspoons diced jalapeño pepper
2/3 cup dry red wine
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 cups (1/2-inch) cubed peeled butternut squash
1 cup coarsely chopped carrot
6 tablespoons reduced-fat sour cream
2 tablespoons fresh cilantro leaves
How to Make It
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.
Made two modifications - replaced the green bell pepper and jalapenos with poblano peppers, and replaced the cinnamon with pumpkin pie spice. This is one my favorite recipes. It's more stew than chili, but so delicious. The wine and spices make for a nice, different depth of flavor.
Followed the recipe except for two modifications - didn't have ancho pepper so I used a combo of chipotle powder and chili powder. And too much liquid cooked off so I added a little bloody mary mix that I happened to have. Used that instead of water to not thin out the flavor. Taste along the way! I served at a dinner party and it was a hit.
I started adding butternut squash to chili to get more veggies into the picky kids. Using frozen pureed squash is much easier and the kids don't detect it in the chili. I've found I prefer chili with the squash, which was a surprise.
This reminds me more of a Northern African stew than a typical chili. The layers of flavors are delicious. I agree that it is much, much better the following day. I made it as per the recipe and wouldn't change a thing. The 1/8 tsp of cinnamon may seems too strong at first, but it really adds warmth and interest after the many strong flavors begin to mellow. I served with warmed yellow corn tortillas. It was a delicious combination.
This is best when made a day ahead. After making the chili last night, I thought the taste was interesting and different, but wasn't sure I'd want to make it again. However, overnight the flavors mellowed, melding together, and when I had leftovers for lunch today, WOW! It was really tasty, and I do plan to make it again. I substituted nonfat Greek yogurt for the sour cream and omitted the cilantro as I don't care for it.
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