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Why You'll Love This slow cooker beef and winter squash chili for warm winter nights
- Easy to Prepare: This recipe is incredibly simple to make, with just a few minutes of prep time required.
- Slow Cooker Convenience: Let your slow cooker do the work for you, as the chili cooks to perfection over several hours.
- Hearty and Filling: This chili is packed with tender beef, sweet winter squash, and plenty of beans and vegetables to keep you full and satisfied.
- Customizable: Feel free to adjust the level of heat to your liking, and add your favorite toppings or mix-ins to make the recipe your own.
- Perfect for a Crowd: This recipe makes a large batch of chili, perfect for feeding a crowd or meal prepping for the week.
- Nutritious: This chili is packed with protein, fiber, and vitamins, making it a nutritious and guilt-free meal option.
- Make-Ahead Friendly: Prepare this recipe up to 2 days in advance, and store it in the refrigerator or freezer for later use.
- Delicious Leftovers: The flavors of this chili only improve over time, making it perfect for enjoying as leftovers or freezing for later.
Ingredient Breakdown
The key ingredients in this slow cooker beef and winter squash chili recipe are the beef, winter squash, onions, garlic, beans, tomatoes, and chili powder. The beef provides a rich, meaty flavor, while the winter squash adds natural sweetness and creamy texture. The onions and garlic add a depth of flavor, while the beans and tomatoes provide protein, fiber, and moisture. The chili powder is what gives the chili its signature heat and flavor. When selecting these ingredients, look for high-quality options that are fresh and flavorful. For the beef, choose a cut that is suitable for slow cooking, such as chuck or brisket. For the winter squash, choose a variety that is sweet and tender, such as butternut or acorn squash.
How to Make slow cooker beef and winter squash chili for warm winter nights
Heat a large skillet over medium-high heat, and add 1 tablespoon of oil. Add the beef to the skillet, and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet, and set it aside.
Reduce the heat to medium, and add another tablespoon of oil to the skillet. Add the onions to the skillet, and cook until they are softened and translucent, about 5 minutes.
Add the garlic, chili powder, cumin, and paprika to the skillet, and cook for 1 minute, stirring constantly.
Add the winter squash to the skillet, and cook for 5 minutes, stirring occasionally.
Add the beans, diced tomatoes, and broth to the slow cooker. Stir to combine, and add the browned beef, softened onions, and cooked winter squash to the slow cooker.
Cover the slow cooker, and cook the chili on low for 6-8 hours, or on high for 3-4 hours.
Season the chili with salt and pepper to taste, and serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Sit back, relax, and enjoy the fruits of your labor! This slow cooker beef and winter squash chili is the perfect meal for a cold winter's night, and is sure to become a new family favorite.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your chili. Choose the best beef, winter squash, and spices you can find, and don't skimp on the quality of your broth and tomatoes.
Browning the beef is an essential step in creating a rich, flavorful chili. Take the time to brown the beef properly, and don't rush the process.
Winter squash can become mushy and unappetizing if overcooked. Cook the squash until it is tender, but still retains some texture and firmness.
The level of heat in your chili is a matter of personal preference. Adjust the amount of chili powder and hot sauce to your liking, and don't be afraid to add more or less heat as needed.
Letting the chili rest for 30 minutes to an hour before serving allows the flavors to meld together and the chili to thicken. This will result in a more flavorful and satisfying meal.
The toppings you choose can make or break the flavor and texture of your chili. Experiment with different toppings, such as shredded cheese, sour cream, and diced onions, to find the combination that works best for you.
Serve the chili with a side of crusty bread, cornbread, or salad to make it a complete and satisfying meal.
This chili freezes beautifully, making it a great option for meal prep or future meals. Simply freeze the chili in airtight containers or freezer bags, and reheat as needed.
Common Mistakes to Avoid
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Not Browning the Beef:
Fix: Take the time to brown the beef properly, as this will add depth and richness to the chili.
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Overcooking the Winter Squash:
Fix: Cook the winter squash until it is tender, but still retains some texture and firmness. Avoid overcooking, as this can result in a mushy and unappetizing texture.
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Not Adjusting the Heat:
Fix: Adjust the level of heat in the chili to your liking, and don't be afraid to add more or less heat as needed.
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Not Letting the Chili Rest:
Fix: Let the chili rest for 30 minutes to an hour before serving, as this will allow the flavors to meld together and the chili to thicken.
Variations & Substitutions
Add more heat to your chili by incorporating diced jalapenos or serrano peppers, or by using hot sauce as a topping.
Replace the beef with additional winter squash, beans, or other vegetables, such as bell peppers or mushrooms, to create a hearty and satisfying vegetarian chili.
Use gluten-free broth and be mindful of the ingredients in your spices and seasonings to create a gluten-free version of this chili.
Replace the sour cream or shredded cheese with dairy-free alternatives, such as coconut cream or vegan cheese, to create a dairy-free version of this chili.
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 5 days. Reheat the chili to an internal temperature of 165°F (74°C) before serving.
Store the chili in airtight containers or freezer bags for up to 3 months. Reheat the chili 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, this recipe freezes beautifully. Simply freeze the chili in airtight containers or freezer bags, and reheat as needed. The frozen chili will keep for up to 3 months.
What type of winter squash is best for this recipe?
The best type of winter squash for this recipe is butternut or acorn squash. These varieties have a sweet, nutty flavor and a tender, creamy texture that pairs perfectly with the beef and spices.
Can I use ground beef instead of chuck roast?
Yes, you can use ground beef instead of chuck roast. However, keep in mind that ground beef will cook more quickly and may result in a slightly different texture and flavor. Brown the ground beef before adding it to the slow cooker, and adjust the cooking time accordingly.
Can I make this recipe in a Dutch oven or on the stovetop?
Yes, you can make this recipe in a Dutch oven or on the stovetop. Simply brown the beef and cook the vegetables in a large pot, then add the remaining ingredients and simmer over low heat until the chili is hot and the flavors have melded together.
How do I know when the chili is done?
The chili is done when the beef is tender, the winter squash is cooked through, and the flavors have melded together. You can check the chili for doneness by inserting a fork or knife into the beef and winter squash. If they are tender and easily pierced, the chili is ready to serve.
slow cooker beef and winter squash chili for warm winter nights
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large butternut squash, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Brown the Ground Beef. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
- Step 2: Soften the Onions and Garlic. Add the diced onion and minced garlic to the skillet and cook, stirring occasionally, until they are softened and lightly browned, 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, stirring occasionally, for 5 minutes.
- Step 4: Add the Canned Goods and Broth. Add the diced tomatoes, red kidney beans, and 1 cup of beef broth to the skillet. Stir to combine.
- Step 5: Transfer to the Slow Cooker. Transfer the mixture to a 6-quart slow cooker.
- Step 6: Cook on Low. Cook the chili on low for 6 hours or on high for 3 hours.
- Step 7: Serve and Enjoy. Serve the chili hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream, if desired.
Recipe Notes
- To make this recipe ahead, brown the ground beef and cook the onions and garlic, then let them cool. Store them in an airtight container in the refrigerator for up to 24 hours or freeze for up to 3 months.
- If using frozen butternut squash, thaw it first and squeeze out as much liquid as possible before adding it to the recipe.
- For a spicy kick, add more cayenne pepper or use hot sauce to taste.
- To make this recipe in a Dutch oven, brown the ground beef and cook the onions and garlic, then add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes or until the squash is tender.
