Squash-Black Bean Chili Recipe!

Hello again!
Here is the second chili recipe of the day! Hope everyone enjoys!

Squash-Black Bean Chili
Prep: 40 Minutes
Total: 1 Hour, 10 Minutes
Serves: 6 to 8

Ingredients: 
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Large Onion; Chopped
- 2 Bell Peppers (1 Red, 1 Yellow); Chopped
- Kosher Salt
- 3 Cloves Garlic; Minced
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Hot or Mild New Mexico Chile Powder
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 2 Teaspoons Dried Oregano
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Diced Fire-Roasted Tomatoes
- 2 15-Ounce Cans Black Beans (Do Not Drain)
- 2 Bay Leaves
- 1 Small Butternut Squash (about 1 pound); Peeled and Cut into 1/2-inch pieces (About 3 1/2 Cups)
- 1 Small Rutabaga (about 1 Pound); Peeled and Cut into 1/2-inch pieces (about 3 1/2 Cups)
- Pepitas, Sliced Scallions and Shredded Cheddar Cheese, for topping
- Cornbread, for serving

Instructions: 
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.

2. Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

Enjoy! 

Beef-and-Pork Chili Recipe!

Hello everyone!
I decided that since it is going to be such a cold, snowy weekend that I would share some recipes for some delicious chili. Let's get started!

Beef-and-Pork Chili
Prep: 45 Minutes
Total: 4 Hours, 45 Minutes
Makes: 6 to 8

Ingredients:
- 4 Dried Guajillo Chile Peppers; Stems Removed
- 4 Dried Chiles de Arbol; Stems Removed
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Freshno Chile Peppers; Sliced
- 1 Red Onion; Sliced
- 6 Cloves Garlic; Crushed
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Dried Oregano
- Kosher Salt and Freshly Ground Pepper
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Whole Peeled Tomatoes
- 2 15-Ounce Cans Low-Sodium Beef Broth
- 2 Tablespoons Masa Harina (Corn Flour)
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Apple Cider Vinegar
- 2 Pounds Ground Chuck; Cut into 1/2-inch Cubes
- 2 Pounds Boneless Pork Shoulder; Cut into 1/2-inch Cubes
- 2 15-Ounce Cans Pinto Beans; Drained and Rinsed
- Sour Cream, Diced Red Onion, and Chopped Avocado for toppings
- Tortilla Chips; For Serving

Instructions: 
1. Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.

2. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blendar and transfer to a large bowl. Wipe the pot clean.

3. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.

4. Return the meat to the post along with the pureed mixture and 3 cups of water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occationally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.

Enjoy!