4.3
(32)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
Step 2
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
Your folders
tasteofhome.com
5.0
(4)
30 minutes
Your folders
chewoutloud.com
5.0
(10)
40 minutes
Your folders
cleanfoodcrush.com
Your folders
laurenfitfoodie.com
5.0
(4)
30 minutes
Your folders
thecreeksidecook.com
70
Your folders
recipes.instantpot.com
5.0
(2)
10 minutes
Your folders
tararochfordnutrition.com
5.0
(1)
35 minutes
Your folders
readyseteat.com
3.0
(36)
Your folders
allrecipes.com
4.7
(488)
30 minutes
Your folders
washingtonpost.com
4.0
(5)
Your folders
asweetpeachef.com
4.8
(5)
15 minutes
Your folders
asweetpeachef.com
Your folders
cookwithmanali.com
4.9
(7)
28 minutes
Your folders
americastestkitchen.com
4.8
(18)
Your folders
foodnetwork.com
4.7
(66)
1 hours
Your folders
erinliveswhole.com
5.0
(32)
30 minutes
Your folders
thissavoryvegan.com
5.0
(1)
240 minutes
Your folders
shelikesfood.com
5.0
(3)
30 minutes
Your folders
minimalistbaker.com
4.8
(51)
50 minutes