HOLAY MOLAY CHILI

Ingredients

• 2 tbsp flour
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tsp salt, divided
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1 1/2 lb (0.75 kg) beef chuck steak, cut into 1/2 inch cubes
• 2 tbsp oil, divided
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3 cans (10 oz/284 mL each) beef broth
• 1 can (14 oz/398 mL) diced tomatoes
• 1 can (28 oz/796 mL) kidney beans, rinsed and drained
• 1/4 cup cocoa
• 2 tsp sugar
• 4 cups cubed peeled butternut squash

Directions

1. Combine flour, chili powder, cumin, 1/2 tsp salt, coriander, cayenne pepper and cinnamon in a plastic bag. Add beef to flour mixture and toss to coat.
2. Heat 1 tbsp oil in a Dutch oven. Add beef in batches and brown on all sides, adding remaining oil as necessary. Remove beef from pan and keep warm. Add onions and garlic to pan; sauté until softened, about 5 minutes. Stir in broth, tomatoes, beans, cocoa, sugar and remaining salt; bring to a boil.
3. Reduce heat and return beef to pan. Cover and simmer, stirring occasionally, until beef is tender, about 1 hour. Chili may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 2 weeks. Some flavour changes may occur when freezing. Reheat chili before proceeding.
4. Add squash and simmer until tender, about 15 minutes.