Pork and Butternut Squash Chili

by Emily Kemme
pork and butternut squash chili

A new pork and lamb product created by Mountain States Rosen, LaPork is an 80/20 lean ground meat combo that highlights pork’s natural sweet flavor tempered by lamb’s gamy, earthiness. If you can’t find the product in your area, use a pound of ground pork and ground lamb each. A word of warning: both pork and lamb tend to be fattier than ground beef. It’s important to skim off fat as you brown. The chili is best if cooked, refrigerated, and any residual fats removed before reheating. Follow these steps for a hearty chili enhanced with butternut squash sweetness. It’ll give you a new outlook on chili.

pork and butternut squash chili

Don’t be intimidated by the tough outer rind of the butternut squash. A sharp chef’s knife and a bit of careful patience and downward pressure on the vegetable will reward you with golden, meaty squash flesh.

Pork and Butternut Squash Chili Recipe

2 tablespoons canola oil

1 onion, diced

2 garlic cloves, minced

2 pounds LaPork, or 1 pound ground pork and 1 pound ground lamb

1 1/2 tablespoons chili powder

1 tsp ground cumin

1/8 tsp salt

1/4 tsp red pepper

2 cups low-salt chicken broth

1 – 14.5 ounce can diced tomatoes

2 tablespoons tomato paste

2 cups butternut squash, cubed and peeled

1 –14.5 ounce can black beans with liquid

Italian parsley for garnish

To Cook:

Warm oil in a large, deep skillet over medium-high heat. Add onion and garlic and sauté for 3 minutes, stirring until lightly golden. Add pork-lamb mixture and brown, breaking up meats with a wooden spoon until crumbled into small pieces.

Lower heat and sprinkle meat mixture with chili powder, cumin, salt, and red pepper. Stir to coat, cooking for 30 seconds on medium heat.

Add chicken broth, tomatoes, and tomato paste, stirring to incorporate all ingredients. Bring to a low boil. Cover, reduce heat to low and simmer for 1 hour, stirring occasionally. Skim residual fat off top of ingredients.

Add butternut squash and black beans with liquid. Simmer over low heat until squash is tender.

Serve in bowls sprinkled with parsley.

Note: Best preparation is to refrigerate and remove excess fat after cooling. Rewarm and serve. The chili freezes well.

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