Butternut Squash Brisket Chili
by Jamie Hinckley on May 11, 2014 0
I have this favorite brisket recipe I love making. The problem is, it always leaves us with a ton of left overs! I often like to make it when I am cooking dinner for a new neighbor or a friend who just had a baby. It easily feeds two families.
This time I tried something different. I made chili out of it! I was inspired by this recipe from epicurious.com, but ended doing my own things since I didn’t have all of the other items needed for their recipe. Plus, it just doesn’t feel like chili to me without some beans in it!
I feel like the butternut squash really made the chili! It was delicious! I will be making this again probably every time we have left over brisket!
- Beef Brisket (cooked cut into small chunks)
- 1 can black beans (rinsed and drained)
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 large onion (diced)
- 1 butternut squash (peeled, seeded, and cut into cubes)
- 2 tb chili powder
- 1 tb cumin
- 1 tb minced garlic
- Throw all of the above ingredients into the crockpot and stir it a bit. Cook on low for 4- 6 hours. Yummy!
About Jamie Hinckley
I am a mom of three crazy boys! We love life, play hard, and ALWAYS get messy! Life is busy and full of fun, jumping, crashing, skinned knees, rough housing, torn jeans, scratches, but most of all LOVE. Yes, life is crazy. Actually its completely nuts, but I wouldn't change a thing! We love life and can't wait for our next adventure... and one day, possibly a little girl! Haha!