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chili with braised beef

Chili Colorado with Apple Cider Braised Beef & Butternut Squash

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Dutch oven
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Mixing bowl
  • 1 Wooden spoon

Ingredients
  

  • 2 pound beef chuck roast cut into cubes
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 4 clove garlic minced
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup apple cider
  • 2 cup beef broth
  • 1 pound butternut squash peeled and cubed
  • 2 tablespoon tomato paste
  • 2 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • Heat olive oil in a Dutch oven over medium-high heat.
  • Add beef cubes and brown evenly on all sides, then remove from the pot.
  • Lower heat to medium and add onion and garlic to the pot, sautéing until soft.
  • Stir in chili powder, cumin, oregano, salt, and black pepper.
  • Add apple cider, beef broth, and tomato paste, stirring to combine.
  • Return beef to the pot and bring to a simmer.
  • Cover the pot and transfer to the oven, cooking for 2 hours.
  • Add butternut squash to the pot, stir, and continue cooking for 1 additional hour.
  • Remove from oven and let rest for 10 minutes.
  • Stir in lime juice and garnish with fresh cilantro before serving.

Notes

For an even deeper flavor, consider marinating the beef in the spice mix overnight before cooking. Make sure the beef cubes are browned well as this step adds a lot of flavor to the dish. If the chili becomes too thick, you can add a bit more beef broth to reach the desired consistency. This dish pairs excellently with warm tortillas or crusty bread to soak up the rich sauce.
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