Real chili takes patience. There are no shortcuts here—just building flavor layer by layer. When you want a dinner that tastes like someone actually cared making it, this Beef Chili with Beans and Squash is exactly what you need.
You put the work into the main course. Let us handle the sides. A rich, hearty chili needs a bright, fresh contrast. Pick up Zina's Mexican Street Corn or our Tabbouleh Salad from your local deli case to perfectly balance the meal.
The Ingredients
- Protein: 1 lb Ground Beef (80/20 lean-to-fat ratio for best flavor).
- Vegetables: 1 Red Bell Pepper (diced), 1 Spanish Onion (diced), 3 cloves Garlic (minced), 2 cups Butternut Squash or Sweet Potato (cubed).
- Legumes: 1 can Red Kidney Beans (drained and rinsed).
- Base: 2 tbsp Tomato Paste, 2 cups Beef Stock, 1 can Diced Tomatoes.
- Seasoning & Spices: 1 tsp Cumin, 1 tsp Coriander, 1 tsp Smoked Paprika, Black Pepper, Salt, and a hint of Cayenne Pepper.
- Finishing: Fresh Cilantro, Sunflower Oil.
The Process
- Sauté the Aromatics: Heat sunflower oil in a large pot. Add diced onions and red bell peppers, sautéing until softened.
- Brown the Beef: Add the ground beef and cook until thoroughly browned. Drain any excess fat if necessary.
- Build the Base: Stir in the tomato paste and garlic, cooking for 2 minutes to develop deep flavor.
- Simmer with Veggies & Beans: Add the cubed squash, kidney beans, beef stock, and diced tomatoes. Season with cumin, coriander, smoked paprika, salt, and peppers.
- Slow Cook: Bring to a gentle boil, then reduce heat. Cover and simmer for 30–45 minutes until the squash is tender and the chili has thickened.
- Finish: Stir in fresh cilantro just before serving to maintain its bright color and aroma.
