- 2 tsp. vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1-1/2 lbs. extra lean ground beef or ground sirloin
- 2 8-oz. cans tomato sauce
- 1 28-oz. can diced tomatoes
- 2 cups diced butternut squash
- 1/4 cup chili powder
- 1 tsp. salt
Toppings: grated cheddar cheese, sliced green onions, jalapeno peppers, sour cream, crumbled tortilla chips.
Heat oil in a heavy large saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion softens, about 5 minutes. Add ground beef and stir, breaking up meat, until meat is browned completely. Drain meat thoroughly. Return beef to pan. Add remaining ingredients and stir well. Lower heat to medium-low, cover and simmer chili for at least one hour, and up to 4 hours, stirring occasionally. Adjust seasonings to taste. Served with assorted toppings of your choice. Can also be cooked in a crock pot on low heat for 6-8 hours. Serves 6.