I don't know about you, but we've been having a lot of chili this fall. Something about football I guess!
We had our lovely friends over to our new condo for Thursday night football and weren't sure what to make for dinner. Struggles of being a host... and only had 3 hours before they'd be arriving. Then, I remembered that we had gotten an InstaPot for my bridal shower, then BOOM - it hit me. We can make chili in 25 min and it's the perfect dish for watching football.
With a quick trip to Trader Joe's and an extra butternut squash at home, this recipe was born. I hope you enjoy it as much as we did!
Bon Appetit and happy baking!
Author: Serena Moroukian
Prep Time: 15 minutes Cook Time: 30 min Total Time: 45 min
Servings: 6-8 bowls
1 1/2 Pounds ground beef
6 Strips of good quality bacon, chopped
1 Can 15 ounces kidney beans, drained
1 Can 15 ounces pinto beans, drained
1 Can 15 ounces black beans, drained
1 Can 15 ounces fire roasted diced tomatoes with juice
1 Can 6 ounce tomato paste
1 Large onion chopped
2 Cups beef stock (or vegetable stock)
1 Tablespoon dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
2 Tablespoons chili powder
1 Tablespoon minced garlic
2 Cups diced butternut squash
1/4 cup olive oil
1/2 tablespoon each salt and pepper
Heat a large skillet over medium heat and add chopped bacon.
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate and set aside.
Add the onions to the same skillet and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease – simply tilt the skillet and use a large spoon.
Transfer meat mixture to an instant/crock pot or just a normal stove top pot.
Add all remaining ingredients except butternut squash, to your pot of choice and add 3/4 of the bacon, stir to combine.
For the Instant Pot: Turn to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
For the Crock Pot: Turn to high heat for 4 hours.
For the stove top pot: Turn heat between low and medium, cover and let sit for 30 minutes, stirring to occasionally. The longer you let it cook down, the stronger the flavors.
While the chili is cooking, preheat the over to 400 degrees F.
On a foil lined baking sheet, add butternut squash and drizzle with olive oil. Sprinkle salt, pepper, and mix until well coated.
Cook in the oven for 25 minutes, or until nicely browned.
Once chili is done, add butternut squash, mix until combined.
Serve with limes, sour cream, cheese, and a little bacon!