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Fall Chili

This could easily be made dairy free by using your favorite DF toppings. Make this in a slow cooker for an even better flavor.

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.