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Why You'll Love This hearty slow cooker beef and winter squash chili for family supper
- Easy to Make: This recipe is a breeze to prepare, with minimal prep time and a hands-off cooking process.
- Hearty and Filling: The combination of beef, winter squash, and beans makes for a filling and satisfying meal.
- Customizable: Feel free to add your favorite toppings or mix-ins to make this recipe your own.
- Nutritious: This recipe is packed with vitamins, minerals, and antioxidants from the winter squash, beans, and tomatoes.
- Slow Cooker Friendly: Perfect for busy days, this recipe can be cooked in a slow cooker while you're out and about.
- Make-Ahead: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Family-Friendly: This recipe is perfect for families, as it's easy to serve and can be customized to suit everyone's tastes.
- Delicious: The combination of flavors and textures in this recipe is truly delicious and sure to become a family favorite.
Ingredient Breakdown
The key ingredients in this recipe are the beef, winter squash, diced tomatoes, beans, and spices. The beef provides a hearty and filling base for the chili, while the winter squash adds natural sweetness and creaminess. The diced tomatoes add a burst of juicy flavor, while the beans provide protein and fiber. The spices, including cumin, chili powder, and smoked paprika, add a deep and smoky flavor to the chili. When selecting these ingredients, be sure to choose high-quality options, such as grass-fed beef and fresh winter squash. You can also customize this recipe by using different types of beans or adding other spices and seasonings to suit your tastes.
How to Make hearty slow cooker beef and winter squash chili for family supper
Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the beef and cook until browned, breaking it up into small pieces as it cooks.
Add the diced onions and minced garlic to the skillet and cook until the onions are translucent, about 5 minutes.
Add the cumin, chili powder, smoked paprika, and salt to the skillet and cook for 1-2 minutes, until the spices are fragrant.
Add the diced winter squash to the skillet and cook for 5-7 minutes, until it starts to soften.
Add the diced tomatoes, beans, and chicken broth to the slow cooker. Stir to combine.
Cook the chili on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded together and the winter squash is tender.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your chili.
Cook the winter squash until it's tender, but still holds its shape. Overcooking can make it mushy and unappetizing.
Add more or less chili powder to suit your desired level of heat. You can also add other spices, such as cayenne pepper or red pepper flakes, for extra kick.
Try using different types of beans, such as kidney beans, black beans, or pinto beans, to change up the flavor and texture of your chili.
Add a splash of vinegar or a squeeze of fresh lime juice to balance out the flavors in your chili.
Let the chili rest for at least 30 minutes before serving to allow the flavors to meld together and the winter squash to absorb all the juices.
Common Mistakes to Avoid
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Not Browning the Beef Properly: Failing to brown the beef properly can result in a lack of flavor and texture in the chili.
Fix: Make sure to cook the beef until it's nicely browned, breaking it up into small pieces as it cooks.
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Overcooking the Winter Squash: Overcooking the winter squash can make it mushy and unappetizing.
Fix: Cook the winter squash until it's tender, but still holds its shape. Check on it regularly to avoid overcooking.
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Not Adjusting the Spice Level: Failing to adjust the spice level can result in a chili that's too hot or not hot enough.
Fix: Taste the chili as you go and adjust the spice level to suit your desired level of heat.
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Not Letting it Rest: Failing to let the chili rest can result in a lack of flavor and texture.
Fix: Let the chili rest for at least 30 minutes before serving to allow the flavors to meld together and the winter squash to absorb all the juices.
Variations & Substitutions
Add more chili powder or diced jalapenos to give your chili an extra kick.
Replace the beef with extra winter squash or other vegetables, such as bell peppers or zucchini.
Replace the diced tomatoes with white beans, such as cannellini or Great Northern beans, and add some diced chicken or turkey for extra protein.
Cook the chili in a slow cooker for 6-8 hours on low or 3-4 hours on high for a hands-off, set-it-and-forget-it meal.
Storage & Make-Ahead
Store the chili at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the chili to prevent bacterial growth.
Store the chili in the refrigerator for up to 3 days. Reheat the chili to an internal temperature of 165°F (74°C) before serving.
Store the chili in the freezer for up to 3 months. Thaw the chili overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Thaw the chili overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What type of winter squash should I use?
You can use any type of winter squash, such as butternut squash, acorn squash, or kabocha squash. Just be sure to choose a squash that's heavy for its size and has a hard, smooth skin.
Can I add other ingredients to this recipe?
Yes! Feel free to add other ingredients, such as diced bell peppers, chopped onions, or cooked sausage, to suit your tastes. Just be sure to adjust the cooking time and seasoning accordingly.
Is this recipe spicy?
This recipe has a moderate level of heat, thanks to the chili powder and diced tomatoes. If you prefer a milder chili, you can reduce the amount of chili powder or omit the seeds and membranes of the jalapenos. If you prefer a spicier chili, you can add more chili powder or diced jalapenos to taste.
Can I make this recipe in a slow cooker?
Yes! You can cook this recipe in a slow cooker for 6-8 hours on low or 3-4 hours on high. Just be sure to brown the beef and cook the onions and garlic before adding them to the slow cooker.
hearty slow cooker beef and winter squash chili for family supper
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Brown the Ground Beef. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes. Drain the excess fat.
- Step 2: Soften the Onions and Garlic. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Step 3: Add the Squash and Spices. Add the cubed butternut squash, chili powder, cumin, cayenne pepper, salt, and black pepper to the skillet. Cook for 1-2 minutes, until the spices are fragrant.
- Step 4: Add the Remaining Ingredients. Add the cooked ground beef, diced tomatoes, red kidney beans, and 1 cup of water to the slow cooker. Stir to combine.
- Step 5: Cook the Chili. Cook the chili on low for 6 hours or on high for 3-4 hours.
- Step 6: Serve and Enjoy. Serve the chili hot, garnished with chopped fresh cilantro or scallions, if desired.
Recipe Notes
- To make this recipe ahead of time, cook the ground beef and prepare the vegetables the day before, then assemble and cook the chili the next day.
- You can also make this recipe in a Dutch oven or large pot on the stovetop. Simply brown the ground beef and cook the vegetables, then add the remaining ingredients and simmer for 30-40 minutes, or until the squash is tender.
- If you prefer a thicker chili, you can add 1-2 tablespoons of cornstarch or flour to the chili and cook for an additional 10-15 minutes.
- To freeze the chili, let it cool completely, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. Reheat the chili over low heat, adding a little water if necessary to thin it out.
