Beef And Summer Squash Chili Recipes

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
• Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
• Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
• Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
• Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Steps:

• STEP 1.
• Place beef shanks in a large frying pan, adding water, onion, carrot, bay leaf, whole black peppers and boullion cubes.
• Bring to boil, cover, and simmer slowly approximately approximately 45 until tender. Cool slightly in liquid.
• Remove shanks, cutting off excess fat, discarding bones if desired. Drain stock and place in bowl in refrigerator to bring fat to the top while doing second step.
• STEP 2.
• Melt butter in same frying pan and turn off heat.
• Stir in mustard, horseradish, basil. and lightly add salt and pepper.
• Dip shanks into coating mixture, then put aside.
• Cut squash that had been cut in half lengthwise. Dip squash in same mixtures and put aside.
• Place beef and vegetables cut side down on grill racks sprayed with cooking oil. Place 6" inches over medium-hot coals or cook indirectly on left side of gas grill with right jets turned on to medium-high.
• Watch and turn as needed until meat and squash are brown and tender (do not burn squash) about 10 to 15 minutes.
• Lightly butter squash and place on serving plate or bowl.
• Place meat on another platter. If desired, remove fat from leftover stock from Step 1, season if needed, and reheat. Drizzle stock over meat.
• Serve with mashed potatoes or seasoned potato wedges done on grill, along with a nice fruit salad.