This chili is super simple and quick to make without any sacrifice in flavor. Though the acorn squash isn’t a must, it really adds to the depth of the dish. I usually eat mine as an acorn squash bowl, but Jared prefers to peel off the skin, chop it up, and mix everything together.
1 pound ground beef or buffalo
1 – 28 oz. can of diced tomatoes
1 acorn squash for every two people you are serving
4 tbs. chili powder
1 tsp dried oregano
1/8 tsp cayenne
1 bay leaf
1/4 tsp cinnamon
I preheat the oven to 400 degrees while I cut the acorn squash in half and carve out the seeds. Then place them cut-side down on a baking dish and bake them for 40 minutes or until the skins are blackened and the squash is tender.
Meanwhile I brown the ground beef. Then I add the chili powder and let the oils of the beef simmer the chili flavor into the meat. Next I add the rest of the spices and the dice tomatoes and simmer for 10 minutes or so.
And just like that, you are done! As mentioned, I serve the chili in the acorn squash, sometime with a sprinkle of freshly grated parmesan cheese. Any left over chili gets frozen for another night.
Adapted from Jenny Rosenstrach’s recipe for Turkey Chili.