Photo: Ditte Isager
Hands-on Time
36 Mins
Total Time
2 Hours 40 Mins
Serves 6

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

One of my favorites

December 22, 2015
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.  


November 08, 2015
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.


October 22, 2015
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.

sukeedog's Review

October 25, 2014

BessCooksDinner's Review

September 28, 2013
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.

labisson's Review

March 08, 2013

Hoppenrey's Review

October 07, 2012
Made this last night and it was a hit. I made it as stated except for I used regular chili powder instead of the ground ancho chili. Its a nice change from regular chili. It will be made again!

lbptalk's Review

October 06, 2012
Just great!!! I read the reviews and left out the cinnamon. I don't like green peppers, so used red and substituted black beans... This is a keeper!

Bullymama's Review

September 28, 2012

Belanos's Review

January 25, 2012
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.