When humor goes, there goes civilization. ~Erma Bombeck

October 8, 2011

Autumn Harvest Chili

If you can't tell that is Butternut Squash, stuffed with Chili.
(i know i need a good camera)

This is a recipe from Rachael Ray's Look + Cook Cook Book
one of my favorite cook book's btw

Here goes:
2 C. vegetable stock
1 large or 2 small dried ancho chile peppers, stems and seeds removed
(just remove them, I didn't and, well just do it)
2 small butternut squash, halved lengthwise, seeded
( same as with the chili's just remove the seeds, duh)
5 T. extra virgin olive oil, divided
salt and pepper
1/2 pound cremini mushrooms, quartered
1 onion, chopped
2 garlic cloves, finely chopped or grated
1 medium red bell pepper, seeded and chopped
2 small zucchini, cut into 1/2 inch dice
1 t. dried marjoram or oregano
(i used marjoram)
1 scant T. sweet smoked paprika
(sweet smoked paprika is delicious, it adds such deep smokey flavor to your recipe)
2 1/2 to 3 T. chili powder
1 10 oz. box frozen corn
1 14 oz. can black beans, drained
3 T. tomato paste
( i used the whole can, I can't stand to waste most of a can of tomato paste)
1 C. Negra Modelo or other beer of choice
1 healthy T. honey
2 C. shredded yellow cheddar cheese

Preheat the oven to 425 degrees
Place the stock and the ancho in a small pot over low heat. Steep to soften the chile. Place the butternut squash on a baking sheet, drizzle with about 2 T. olive oil and season with salt and pepper. Turn the cut side down and roast the squash in the oven until tender, about 45 minutes. Turn upright for the last 15 minutes to brown at the edges. Once the squash is roasted, remove it from the oven, then turn on the broiler.
While the squash is in the oven, place a dutch oven or large high sided skillet over medium high heat with the remaining 3 T. olive oil. Add the mushrooms and brown for 5 minutes, then add the onions, garlic, bell pepper, and zucchini, season with salt and pepper and cook until the veggies are tender, 8 to 10 minutes.
Puree the softened ancho chili pepper in a food processor or blender with the stock.
(i had stems, in my mixture and the seeds made it hotter. if you want it hotter go for it. if you want stems to choke on.... go for it.)
Add the spices, corn, black beans, and tomato paste to the vegetables in the dutch oven and cook until heated through, 1 to 2 minutes. Add the beer, stir, add the ancho mixture and the honey, then simmer over low heat until ready to serve.
Scoop the finished chili into and over the butternut squash halves ( i even dug a little of the squash out, to make the bowl bigger, then layered it in w/ the chili)  the squash halves serving as bowls, and cover the mounded chili with cheese. Place the chili filled squash under the broiler to melt the cheese, 2 to 3 minutes, then serve.
This was absolutely delicious!!!!!! Great for fall and no meat.


Kristina P. said...

This looks awesome! I love the squash idea. I am making crockpot chili for dinner tomorrow.

Julie Harward said...

A perfect Fall dinner..YUM! :D

Garden of Egan said...

That looks absolutely delicious!
I can't wait to try it.

Connie said...

I like squash and chili. This looks like a real winner!