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Brisket & Butternut Squash Chili
Prep Time:
35 minutes
Cook Time:
3 hours
8 servings

2 dried ancho chilies

1 ctn. (32 oz.) low sodium chicken broth, divided

3 Tbsp. olive oil

1 lb. lean brisket, fat removed and diced in 1 inch pieces

1 tsp. each salt and black pepper

2 Tbsp. chili powder

1 tsp. ground cumin

2 Tbsp. chopped garlic

1 yellow onion, diced

1 can (15 oz.) fire roasted tomatoes

1 butternut squash, peeled, seeded, and chopped


Bring dried chilies and 1/2 of broth to a boil in a small pot over Med
ium heat. Remove from heat, cover, and allow chilies to reconstitute f
or 1 hour.
Pour liquid and chilies into a blender or food processor, and pulse un
til smooth. Set aside.
Place a large pot or Dutch oven over Medium-High heat. Add oil. Season
brisket with salt, pepper, chili powder, and cumin; and carefully pla
ce in hot oil. Brown thoroughly to a deep-brown color.
Add garlic and onions; cook 4 to 5 minutes, stirring frequently. Add t
omatoes, reconstituted chili mixture, and remaining broth. Bring to a
high simmer, reduce heat to Low, cover, and simmer 1 hour.
Add squash, stir, and return to a simmer for an additional hour.

Nutritional Information

Calories: 190, Total Fat: 8g, Saturated Fat: 2g, Sodium: 480mg, Carboh
ydrates: 15g, Dietary Fiber: 3g, Protein: 14g


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