Beefy Butternut Squash Chili Recipe | Sunny Anderson

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon pumpkin pie spice
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 pound beef chuck, cut into 1-inch cubes
• 1 cup finely chopped Vidalia or sweet onions
• 1 red bell pepper, seeded and chopped
• 3 garlic cloves, grated on a rasp or finely minced
• 3 tablespoons tomato paste
• 2 tablespoons hot sauce (I like Frank's RedHot here)
• 1 pound ground beef chuck (80 percent meat, 20 percent fat)
• 2 tablespoons fine cornmeal
• 1 1/2 cups beef stock
• 1 1/2 cups red wine (any inexpensive Chianti will do)
• 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
• Kosher salt
• 1 cinnamon stick, optional