For the last few years my family has had a chili cook off as part of the October birthday festivities. We are pretty competitive so each year, the chili gets better. My parents are usually the judges but sometimes they bring in some guest judges (extended family members or friends.) As a competitor, I want to win so its tempting to just cook what I know the judges will like, my Dad is partial to cumin and low spice. As a foodie, I want to make something special that I am proud and not care about whether I win. The internal struggle is real! No matter what I choose, I can always guarantee that my brother will be my biggest competition. He is a great cook. A foodie to the core we love talking food and sharing what amazing meal we just ate, even if it was at the hole-in-the-wall joint downtown. I love talking food with him.
I missed this years chili cook off but if I had been there I am pretty sure I would have taken the coveted wooden spoon home with this delicious entry. My brother may disagree but win or not I know he would have like my entry.
This chili is just perfect for fall. I had some leftover brisket so it was an easy choice to use for chili. If you don’t have leftover brisket you could use chili meat but it won’t be the same. I highly recommend getting some plain (no BBQ sauce) lean brisket from your local BBQ joint to use or better yet, make your own! It is really easy!
The acorn squash in this dish is so subtle that you shouldn’t even know it is there. My husband who is not a fan of any kind of sweetness in chili, ate 3 bowels and said it was some of the best chili I have ever made. Talk about a compliment! This is also a great way to add some veggies to a meal without everyone knowing it.
Acorn squash is high in antioxidants, has high amounts of beta carotene, and Vitamin C – all great things as the cool weather sets in.
I have small children so I keep the spice element pretty low, for a Texan. You may want to add more or less as your family desires. If you get it too spicy be sure and put a big dollop of sour cream on top to help cool it down 🙂
Leftovers could easily be frozen and used later. Just thaw and heat!
Fall Chili
Ingredients
- 1 small/medium acorn squash
- 3-4 cups cooked brisket leftover is the easiest
- 1 onion chopped
- 2 cloves garlic chopped
- 2 14.5 oz cans diced tomatoes (I like fire roasted)
- 2 16 oz pinto or navy beans or the same amount of homemade beans
- 2 TBS chili powder
- 1 TBS cumin
- 1/4 - 1/2 tsp chipotle chili powder optional but adds some heat
- Salt to taste
For serving
- Sliced avocado
- Grated cheese
- Sour cream
- Cilantro
- Chips my family prefers corn chips
Instructions
To prepare the squash: Preheat your oven to 350 degrees. Cut squash in half and scoop out the seeds, set aside or throw away the seeds, your preference. Place squash on a baking sheet (skin side down), drizzle some olive oil or refined coconut oil on each half of the squash, sprinkle with salt. Bake for 30-45 minutes or until soft, allow to cool. Do not under cook.
To prepare the chili: Saute the onion and garlic in a small amount of brisket fat (or other oil) until translucent, add other ingredients and stir. If using a slow cooker, be sure and saute the onion and garlic first and then add them as well as the other ingredients to the slow cooker. Using your hands, remove the skin from the acorn squash. Add the meat of the squash, it should be soft enough that it just melts into the chili as you stir. I use my hands to kind of crumble it in to the chili because I don't want any large chunks. Once all is well heated you are ready to serve but if you can, let the chili simmer for at least 30 minutes. The longer this cooks, the better the flavor.
