It’s not really cold yet, but I still find myself craving soups, stews, squash. For this beanless ‘chili’ I sliced a small bottom round roast and browned it with two small sweet onions that had been halved and sliced, and a few garlic cloves. When the beef was browned I added a cubed butternut squash, just enough water to cover, and 2 tablespoons of my own chili powder. I let the soup simmer on low for a few hours.
Yep, it’s that simple, five ingredient chili. The sweetness of the squash accentuates the complex spice of the chili powder. Black beans would make a nice addition. Either canned or some that have soaked overnight.
The recipe for chili powder can be found in The Tasteful Muse, Volume Two. Along with recipes for many other spice mixes.
Until next time… Release YOUR Bon Vivant and Savor Your Life!