>Okay; I suppose I should share the chili recipe! A few of you asked for it; and chili is one of those things I wing at this point; but I DO recall a time when I measured spices; and these amounts should be right on.
I threw the following into a crock pot and let it go:
2 lb of butternut squash, peeled, seeded and cubed (1/2 to 1 inch cubes)
1 yellow onion, diced
1 shallot, diced
4 cloves of garlic, minced
1 28 oz can of organic tomatoes (do not drain)
4 T tomato paste
1 1/2 c frozen corn kernels
1 chipotle chili in adobo sauce
3 cans of organic black beans, rinsed (about five cups total)
2 cups of Imagine No-Chicken Stock (i had to use this up, you can use water if you like!)
1 c water
Spices, this is the mixture I use; the amounts and spices are based on what comes in the Two Alarm Chili Kit, which is what my mom always used when I was growing up. If you don’t often cook with all the spices below; you really can’t go wrong with this kit; just ignore the part where it says what else goes in the chili.
3 T chili powder
1 T + 1 t cumin
2 t smoked paprika
2 t cocoa powder, make sure there are no lumps!
1 t salt (+/- to taste)
1 t garlic powder
1 t onion powder
1 t mexican oregano (if you do not have the mexican variety; i would omit this)
3/4 t chipotle chili powder; but if you don’t like spicy food, start with 1/8 t and increase the amount after a half hour of simmering; flavors amplify the longer something cooks
I left this in the crock pot for hours; if you make it on the stove top; you won’t have to cook this for more than an hour; if the mixture is too thick for you; add more liquid, like a beer-which is what I typically do instead of using all water as a liquid. If the mixture is too thin for your taste; mix 3 T masa (corn flour) with 1/4 c warm water, combine well, then add to the chili and simmer for 15 more minutes.