Award Winning Chili Recipe
Prep Time10 mins
Cook Time30 mins
Servings: 8 servings
- 1 1/2 pounds ground beef
- 1 sweet onion - diced
- 1 bell pepper - diced
- 4 cloves garlic - minced
- 2 teaspoons House Seasoning blend
- 3 tablespoons Chili Seasoning Mix
- 2 tablespoons brown sugar
- 2 teaspoons chili in adobo
- 2 tablespoons flour
- 1 29 oz can crushed tomatoes
- 2 cups butternut squash - diced
- 1 15.5 oz can kidney beans
- 1 15.5 oz can black beans
- 1 15.25 oz can corn
In a large pot, add ground beef, onion, bell pepper, garlic and House Seasoning blend and cook over medium high heat until meat is no longer pink.
Drain excess fat from meat.
Stir chili seasoning mix, brown sugar, chili in adobo and flour into meat mixture; Cook for 2 minutes.
Add crushed tomatoes, squash, kidney beans, black beans and corn; Stir until combined.
Reduce heat to medium, cover and cook for 30 minutes or until squash is fork-tender.
Serve with your favorite chili toppings.
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- Use some Amazing Toppings. For Instance, top your Chili with your favorite Mexican Blend Cheese, Sour Cream and Green Onions
- Instead of a regular bowl, serve the Chili in Bread Bowls to make a delicious meal.
- Use the Chili over Baked Potatoes and then use Melted Cheese.
- This Spicy Chili Recipe Freezes great too!
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.