This is an easy, super flavorful recipe as we move into the cooler fall weather. Just toss everything into your Crock Pot and go. I will absolutely make this again, very soon.
I made this in my six-quart crock pot, so adjust accordingly for your family size. This made plenty for lunches, dinners and snacks for several days. We could have easily froze half and still had plenty. I don’t know how to make small amounts.
- 2 lbs ground bison (I get this at Costco, you an easily use ground beef)
- 1 package of cubed butternut squash (you can get this at TJ’s or at Costco)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large yellow onion, diced
- 1 cup sliced mushrooms
- 1 jalepeno, diced
- 4 garlic cloves, minced
- 2 (14) oz can tomatoes, diced, undrained
- 2-3 (14) oz can tomato sauce
- ½-1 cup beef stock
- 3 tbsps chili powder
- 3 tbsps cumin
- 3 tbsp Mexican oregano
- 2 tbsps paprika
- 1 tbsp ancho chile powder
- ½ tsp smoked Serrano chile powder
- ½ tbsp cayenne
- salt and pepper, to taste
- Mix all spices in a small bowl.
- Cook ground meat in a large skillet. While cooking, add half the spices from the bowl.
- While all the meat is cooking, you can hand chop the veggies, or, “pulse” chop the veggies in your food processor.
- Put squash through tomato sauce in your Crock Pot. Mix well.
- At this point, you may or may not need to add the beef broth. I added ¾ of a cup and my chili turned out the way I like it – not at all ‘runny’ and not too thick.
- Once meat is cooked, remove with a slotted spoon and place in Crock Pot.
- I cooked on low for 8-10 hours. It was lovely.