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January 17, 2013

Chunky beef chili with butternut squash, from Sass & Veracity

Chunky beef chili with butternut squash, from Sass & Veracity (on Soup Chick).

In the beans-or-no-beans debate, where do your chili preferences lie? I love my chili both ways, but there's something about the purity of no-beans chili that I find irresistible. This chunky beef chili with butternut squash, from Kelly at Sass & Veracity, packs plenty of heat from both canned green chiles and dried ancho chile peppers, and features chunks of beef brisket and sweet butternut squash. Set this to cook in the late morning, and it will be ready in plenty of time for dinner. Or, make it ahead and freeze in small portions to enjoy for lunch during the week.

Get the recipe for chunky beef chili with butternut squash from Sass & Veracity.

More on Soup Chick:
Chili con carne, from What's Cooking, Mexico?
White chili with cornbread topping, from Just One Donna!

Comments

1
Posted by: Kelly | January 17, 2013 at 02:25 AM

Lydia, thanks so much for sharing this chili! It's definitely a not so typical version of one of my favorite pots of comfort food.

2
Posted by: Kalyn | January 20, 2013 at 11:04 AM

Oh yes, love the sound of this!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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