Butternut Squash and Apple Chili...
I made it up, and it is good.
1 small yellow onion
1 lb. extra lean ground beef
2 Tbs minced garlic
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 ginger
Coat bottom of frying pan with olive oil, and brown the meat with the ingredients above. Set aside.
Fill large stock pot with two 14oz cans of beef broth, perhaps 8oz skim milk, maybe use some water if you need more liquid volume, and 1 package of pre-cubed butternut squash (prolly around 16oz., I think that's about one whole squash...), and 1 Tbs butter. Salt to taste and boil until squash is mushy.
Remove squash and some of broth and blend in a blender.
Return squash to broth and add meat, a cup of chopped celery (fennel celery if you like it), a cup of chopped carrots, two small apples chopped (granny smiths work best, but whatever ya got is fine), and four WHOLE dried red chili peppers (DO NOT BREAK THEM).
Simmer the above mixture and add more cinnamon, salt, and maybe a 1/4 tsp ground cayenne pepper to taste.
Let sit cooking like this for about an hour and a half. Remove whole chili peppers before serving.
Garnish with sour cream and sprig of fennel.
Yeilds: A lot.
1 small yellow onion
1 lb. extra lean ground beef
2 Tbs minced garlic
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 ginger
Coat bottom of frying pan with olive oil, and brown the meat with the ingredients above. Set aside.
Fill large stock pot with two 14oz cans of beef broth, perhaps 8oz skim milk, maybe use some water if you need more liquid volume, and 1 package of pre-cubed butternut squash (prolly around 16oz., I think that's about one whole squash...), and 1 Tbs butter. Salt to taste and boil until squash is mushy.
Remove squash and some of broth and blend in a blender.
Return squash to broth and add meat, a cup of chopped celery (fennel celery if you like it), a cup of chopped carrots, two small apples chopped (granny smiths work best, but whatever ya got is fine), and four WHOLE dried red chili peppers (DO NOT BREAK THEM).
Simmer the above mixture and add more cinnamon, salt, and maybe a 1/4 tsp ground cayenne pepper to taste.
Let sit cooking like this for about an hour and a half. Remove whole chili peppers before serving.
Garnish with sour cream and sprig of fennel.
Yeilds: A lot.