Holay Molay Chili | Blue Flame Kitchen

Ingredients

• 2 tbsp flour
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tsp salt, divided
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1 1/2 lb (0.75 kg) beef chuck steak, cut into 1/2 inch cubes
• 2 tbsp oil, divided
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3 cans (10 oz/284 mL each) beef broth
• 1 can (14 oz/398 mL) diced tomatoes
• 1 can (28 oz/796 mL) kidney beans, rinsed and drained
• 1/4 cup cocoa
• 2 tsp sugar
• 4 cups cubed peeled butternut squash