This recipe has been adapted somewhat from the
Chocolate Chili recipe from The Clothes Make the Girl / Well Fed. The squash gives the chili a bean-like mouth feel, which my boyfriend greatly appreciated since he's not a Paleo eater.
Ingredients
2 tablespoons coconut oil
2 medium onions, diced
2 delicata squash, cut into 1/2" cubes (leave skin on)
4 cloves garlic, minced
2 pounds ground meat (I used a meatloaf mix of beef, pork, and veal)
1 tsp oregano
1 tbsp chili powder
1 tbsp chipotle chili powder
2 tbsp cumin
1-1/2 tbsp unsweetened cocoa powder
1 tsp ground allspice
1 tsp salt
1 can (6 ounces) tomato paste
2 cans (14.5 ounces) fire-roasted, chopped tomatoes
2 cans (14.5 ounces) beef broth
1 cup water
Instructions
Heat a large stock pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until translucent. Add the squash until lightly browned. Add the garlic and after 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
In a small bowl, mix oregano, chili powders, cumin, cocoa, allspice, and salt. Mix well and add to the pot until thoroughly incorporated. Add tomato paste and stir until combined, about 2 minutes.
Add the undrained tomatoes, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for no less than two hours.
I topped mine with halved cherry tomatoes, green onions, and some coconut milk to cut the spice.
