Spicy Beef and Butternut Squash Chili

 Ingredients:

* 2-3 lbs stewing beef, chunks (depending on preference)
* 1/2 cup olive oil, divided
* 1 medium yellow onion, diced
* 4 cloves garlic, minced (or 2 tablespoons of pre-minced -easier)
* 6 10 ounce Cans of diced tomatoes (I used Ro*tel original w/green chillies)
* 1 6 ounce can of tomato paste
* 1 tbsp cumin
* 2 tbsp chili powder (or more, it depends on your preference)
* 1-2 jalapeno peppers, diced
* 2 cups cubed butternut squash (about half a medium squash, you can also buy the squash pre-peeled and cubed at the grocery store, be careful with the squash because its really hard to cut and peel! The skin is really tough!)
* 2 cups cooked black beans (1 can)
* salt and pepper
* sour cream, grated cheddar cheese, green onions to serve, optional


1. Pat the beef dry with paper towels and season with salt and pepper. Heat 2 tbsp olive oil over medium-high heat in a heavy pot. Add beef in a single layer on the bottom (you will need to do 2 batches) and cook until browned on all sides. Transfer beef to a bowl, and set aside, and repeat with second batch adding another 2 tbsp oil to the pot.

2. Heat remaining 1/4 cup oil in the same pot used to brown the beef (I usually drain out the beef juice). Add onion and cook over medium heat until very golden, about 10 minutes, stirring occasionally. Add garlic and saute 2 minutes. Add jalapeno, tomatoes, tomato paste, cumin and chili powder. Season to taste. Return beef to pot. Bring to a boil, then reduce to a simmer and cook, covered, 45 minutes to 1 hour.

3. Add butternut squash and black beans. Continue to simmer another hour, or until beef is very tender and squash is cooked through.