This beef chili recipe is incredibly flavorful and unique. It stands out from a classic chili with the addition of roasted squash, smoked paprika, and a hint of maple syrup to add some dimension to the savory meat.
This dish is hearty with a smoky kick that is perfect for a cozy night!
We are all familiar with a classic chili and the comfort it can bring to a dark winter dinner, but this recipe adds a few key ingredients that amp up the expected just enough to be interesting.
The butternut and maple syrup create a level of nuanced sweetness that adding regular sugar just doesn’t contribute.
This, along with the smoky paprika, makes this dish a riot of perfectly-balanced flavors.
Why you will love this beef chili recipe…
Beef Chili with Butternut Squash, Smoked Paprika & Maple
Equipment
- Vegetable chopper (for fast & easy chopping)
Ingredients
- 1 lb ground beef
- 1 small butternut squash peeled and cubed (about 3 cups)
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 (15oz)can diced tomatoes
- 1 (15oz)can kidney beans drained and rinsed
- 2 cups beef broth
- 1 tbsp maple syrup
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, fresh cilantro
Instructions
Ingredients
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Set aside.
- In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant.
- Push the veggies to the side and add the ground beef. Cook until browned, breaking it up with a spoon, about 6-7 minutes. Season with salt and pepper.
- Stir in the smoked paprika, cumin, chili powder, and oregano. Let the spices cook for 1-2 minutes to release their aromas.
- Add the diced tomatoes, beef broth, and kidney beans to the pot. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
- Gently fold in the roasted butternut squash and drizzle the maple syrup over the chili. Simmer for another 5 minutes to let the flavors meld.
- Taste and adjust the seasoning with more salt, pepper, or spices if needed. Serve hot, topped with your favorite chili garnishes like sour cream, shredded cheese, or fresh cilantro.
Nutrition
Serving Suggestions
This beef chili is the perfect dish for gatherings, especially on game day! For a memorable spread, serve it with a variety of sides and toppings for guests to customize:
Set up a toppings bar with shredded cheese, sour cream, green onions, diced avocado, and pickled jalapeños to let everyone customize their bowls!
🧑🍳 Expert Tips
Storage Suggestions
Beef Chili FAQs
What is the secret to really good chili?
The secret is cooking your chili long enough. The longer you cook it, the more the meat will break down and melt in your mouth. This will also allow the flavors to meld together perfectly.
What is a good beef for chili?
The ground beef used for a great chili should have a good balance between lean and fat meat to get that rich flavor without becoming greasy. Ideally, we suggest using a blend of ground chuck and ground sirloin.
Why are beans forbidden in chili?
This is a widely debated topic that really depends on where you are from. If a Texan makes you chili, there will never be beans present. It’s unclear where this tradition originates, but it’s ingrained in Texan culture. But outside of Texas, many recipes include beans like this one.
