Autumn Squash and Beef Bone Broth ‘Chili’

Autumn is in full swing, and so are the temperatures, but whose to complain when you can hike all day and have a cozy fire and chili at night?

This recipe blends the sweetness of delicata squash, sweet potatoes or yams depending on your preference, and pinto beans lightly simmered in a rich homemade grass-fed beef bone broth. Rich in minerals, fiber, protein and just a delight of velvety goodness. Cumin gives it a complexity, and while you could add some heat with cayenne and smoky paprika (next time), we chose to add some chopped parsley and feta to compliment the sweetness.

Have you cooked up your own batch of beef bone broth lately? It’s rather simple. Order up a bag of bones, $6 for 3 large bones. Heat oven to 425  add bones to a pan and roast 30mins. Your house will smell amazing. When they are finished, place in large crock pot and full with water. You can add a onion, carrot and celery-but I usually just do the bones. Allow to cook on low for 36 to 48 hours. Add water to top if it starts to get low after first 12 hours. I usually start a batch in the evening so I can refill water before I leave the next day, and then it’ll be ready at dinner time the following day. And that’s it.  Give Fido the bones after they’ve cooled, save 16 ounces for the chili and freeze up the rest. 

 

Taking the time to slice the delicata into rings makes for a fun presentation! 

I like to brown up the sweet potatos in a little oil (or rendered pork fat) first, it’s a quick way to get a roasted flavor out of the sweet potato. 

Autumn Squash and Beef Bone Broth ‘Chili’

1 sweet potato 

1 delicata Squash 

2 cups prepared pinto beans

16 ounces beef bone broth 

1 Tablespoons cumin

1/2 Tablespoon salt 

Parsley chopped and feta to garnish 
First, dice up the sweet potato and drop into your cast iron or stainless steel pot that has been heated and oiled with 3 T olive oil or rendered pork fat. (I prefer the pork fat, good at adding fat and flavor to a dish) Brown the potato up about before adding to the pot. 

Next, take the time to peel the delicata Squash. The skin is rather thin and edible but since the Squash needs to break down a bit during cooking it may throw off the texture of the chili. Then slice the squash into rings, some thinner some larger. If you have a few larger ones that don’t break down while cooking the chili, they are fun for presentation! Add your squash to the pot. 

Lastly, add the bone broth, beans, cumin and salt and give a good stir. Place the lid on and let the chilli simmer for a good 30 minutes to allow the flavors to blend and it to get nice and velvety. 

Ladle your chili into bowls giving each guest a bit of parsley and feta to garnish.

Enjoy!