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Why You'll Love This batch cooking-friendly slow cooker beef and winter squash chili for january
- Easy to Make: This recipe is incredibly simple to prepare, with just a few steps and minimal hands-on time.
- Batch Cooking Friendly: This recipe makes a large quantity of chili that can be easily reheated and served throughout the week.
- Customizable: You can adjust the spice level, add different types of protein, and serve it with a variety of toppings to suit your tastes.
- Nourishing: This chili is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked entirely in a slow cooker with minimal supervision.
- Cost-Effective: This recipe is budget-friendly, as it uses affordable ingredients and makes a large quantity of chili.
- Delicious: This chili is incredibly flavorful, with a rich and slightly sweet broth that's perfect for cold winter days.
Ingredient Breakdown
The key ingredients in this recipe are ground beef, winter squash, diced tomatoes, kidney beans, and a blend of spices. The ground beef provides a rich and meaty flavor, while the winter squash adds natural sweetness and creamy texture. The diced tomatoes and kidney beans add acidity and fiber, respectively, while the spices provide depth and warmth. When selecting these ingredients, look for high-quality ground beef with a good fat content, and choose a variety of winter squash that's sweet and tender. You can also substitute the ground beef with ground turkey or pork, and use different types of beans or squash to suit your tastes.
How to Make batch cooking-friendly slow cooker beef and winter squash chili for january
Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the ground beef and cook, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes.
Add the diced onions and minced garlic to the skillet and cook, stirring occasionally, until they're softened and lightly browned, about 5 minutes.
Add the chili powder, cumin, and smoked paprika to the skillet and cook, stirring constantly, for 1-2 minutes, until the spices are fragrant.
Add the diced winter squash to the skillet and cook, stirring occasionally, until it's tender and lightly browned, about 10-12 minutes.
Add the browned ground beef, sautéed onions and garlic, cooked winter squash, diced tomatoes, kidney beans, and chicken broth to the slow cooker. Stir to combine and season with salt and pepper to taste.
Cover the slow cooker and cook the chili on low for 6-8 hours or high for 3-4 hours, until the flavors have melded together and the chili has thickened slightly.
Tips for Perfect Results
Look for ground beef with a good fat content, as it will add flavor and moisture to the chili.
Cook the winter squash until it's tender, but still slightly firm. Overcooking will make it mushy and unappetizing.
Look for diced tomatoes that are labeled as "no salt added" or "low sodium," as they will allow you to control the amount of salt in the chili.
A squeeze of fresh lime juice will add brightness and balance to the flavors in the chili.
Common Mistakes to Avoid
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Not Browning the Ground Beef Properly:
Fix: Make sure to cook the ground beef until it's browned and cooked through, as this will add flavor and texture to the chili.
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Overcooking the Winter Squash:
Fix: Cook the winter squash until it's tender, but still slightly firm. Overcooking will make it mushy and unappetizing.
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Not Seasoning the Chili Properly:
Fix: Make sure to season the chili with salt, pepper, and any other desired spices, as this will bring out the flavors and add depth to the dish.
Variations & Substitutions
Add diced jalapenos or serrano peppers to the chili for an extra kick of heat.
Replace the ground beef with roasted vegetables, such as zucchini, bell peppers, and onions, for a vegetarian version of the chili.
Replace the diced tomatoes with canned white beans, such as cannellini or Great Northern beans, for a creamy and mild white chili.
Storage & Make-Ahead
The chili can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the chili to prevent bacterial growth.
The chili can be stored in the refrigerator for up to 5 days. Make sure to cool the chili to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The chili can be frozen for up to 3 months. Make sure to cool the chili to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, you can thaw the chili overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the chili?
Yes! The chili can be frozen for up to 3 months. Make sure to cool the chili to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, you can thaw the chili overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
What type of winter squash is best for this recipe?
You can use any type of winter squash for this recipe, such as butternut, acorn, or delicata. Look for a squash that's sweet and tender, with a smooth, even texture.
Can I add other ingredients to the chili?
Yes! You can customize the chili to your tastes by adding other ingredients, such as diced bell peppers, chopped onions, or cooked sausage. Just be sure to adjust the seasoning and spice level accordingly.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, as long as you use gluten-free broth and avoid adding any gluten-containing ingredients. Just be sure to check the labels of any store-bought ingredients to ensure they're gluten-free.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for slow cookers, as it allows the flavors to meld together and the chili to cook slowly over low heat. Just be sure to adjust the cooking time and temperature according to your slow cooker's instructions.
batch cookingfriendly slow cooker beef and winter squash chili for january
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium winter squash, peeled and diced
- 1 can diced tomatoes, 14.5 oz
- 1 can kidney beans, 15 oz, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Brown the ground beef. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
- Soften the onion and garlic. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Add the spices and cook for 1 minute. Stir in the chili powder, cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute, until the spices are fragrant.
- Add the winter squash and cook until tender. Add the diced winter squash to the skillet and cook, stirring occasionally, until it is tender, about 10-12 minutes.
- Transfer the mixture to the slow cooker. Transfer the ground beef and winter squash mixture to a slow cooker.
- Add the diced tomatoes and kidney beans. Stir in the diced tomatoes and kidney beans.
- Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours, until the flavors have melded together and the chili has thickened slightly.
- Season and serve. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Recipe Notes
- You can use any type of winter squash you like, such as butternut or acorn squash.
- If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
- You can also make this recipe on the stovetop or in the oven. Simply brown the ground beef and cook the onion and garlic, then add the remaining ingredients and simmer or bake until the chili has thickened.
- To freeze, let the chili cool completely, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. Reheat thawed chili over low heat, stirring occasionally, until warmed through.
