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At the first hint of a chill in the air this past October, I seized the opportunity to cook that month's Bon Appétit cover recipe: Texas Beef Brisket Chili, a beyond-hearty stew of melt-y beef, earthy dried chilies, and, surprisingly to me, butternut squash. The mild sweetness of the squash resonated beautifully with the spicy and fruity (due to the dried chilies) components of the dish and also gripped the gravy nicely. I'd found a new carnivorous delight.
More recently, though, I discovered that the carnivorous part was, if welcome to a meat-lover like me, incidental to the success of the chili. Planning for the arrival of houseguests, one of whom is a vegetarian, I wanted something that could simmer in the slow-cooker while I visited with my friends. I thought of this chili, tossing the bacon and brisket and subbing in a mix of red and black beans. I also threw in a couple of julienned red bell peppers, which I browned with the onion to give the dish a bit more depth.
Success! The squash got tender before the beans did, but the squash still held its shape just fine. I now believe that butternut squash could jazz up any favorite chili recipe. Try it with yours!
