On a side note, I am using my husband's computer this morning so I can exclaim all I want. It stinks that the exclamation mark on my keyboard broke. Perhaps it was overuse?
The October 2011 Better Homes and Gardens featured a collection of chili recipes. I decided a few weeks ago that I would cook one a week until I cooked them all. I am taking a break this week, but plan to get right back on it next week! One of the more interesting recipes was for Harvest Chili. It isn't your traditional chili! I will warn you that this is a recipe that screams fall. I was a little late to the party!
Here is my disclaimer: I hate chopping butternut squash! I made my very ill husband cut it. He did a lovely job! I did chop the onion because he cries. I am not THAT mean! I think he is the better chopper. The original recipe called for two red onions. I chose to use only one. The flavor is way too intense for two.
The recipe calls for apple chicken sausage. It was buy one get one free at Publix! Score! I will have to decide what else to make.
The sausage had to be chopped up into one inch pieces. You brown the chicken and the sausage first.
Then stir in the butternut squash. After five minutes of cooking, add chili powder, cayenne pepper, and salt.
Pour in some cooking stock. A whole container works perfectly!
At this point my camera battery died. Bummer! The last step is to add apples and pinto beans. I manage to acquire a bit of charge at this point. Here is what it all looks like!
Pretty cool, huh? I really didn't know what to expect! It tasted great. We had debated on leaving out the apples because cooked apples don't appeal to me. I left them in and was pleased with the result. I would make this again! Strange but yummy!
Adapted from Better Homes and Gardens, October 2011
- 3 Tbsp. Olive Oil
- 1 lb. cooked chicken-apple sausage links, cut in 1 inch pieces
- 1 large red onion, chopped
- 1/2 t. minced garlic
- 1 large butternut squash, peeled, seeded and cut in 3/4 inch chunks (about 6 cups)
- 2 tsp. chili powder
- 1/4 tsp. salt
- 1/8- 1/4 t. cayenne powder
- 3-4 c. chicken broth or stock
- 3 medium Granny Smith or Fuji apples, cored and cut into 3/4 inch pieces
- 1 15 oz can pinto beans, rinsed, drained and slightly mashed.
- Sage or extra apples for garnish if desired
- Prepare your sausages and vegetables. Cut the sausage in 1 inch pieces. Chop onions. Peel butternut squash and scrape out seeds. Cut squash in chunks. Squash cook down a lot so your chunks can be bigger.
- In a large stockpot or dutch oven, heat about 2 tbsp olive oil over medium high heat. Add onions, garlic and sausage and saute until brown. Stir frequently.
- Add squash and cook for 5 minutes. Add in chili powder, salt and cayenne, cook for a minute or two.
- Add broth. Bring to boiling, then reduce heat. Simmer, cover, about 8-10 minutes.
- Meanwhile, in a large skillet, cook apples in 2 tbsp. olive oil. Heat for about 5 minutes over medium high heat, or until apples are soft and light brown.
- Open your pinto beans and rinse them. Use a fork or immersion blender to mash them OR add them in whole.
- Transfer apples and beans to chili. Simmer 3-5 minutes.