Brisket & Butternut Squash Chili

Prep Time:
35 minutes
Cook Time:
3 hours
8 servings

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2dried ancho chilies,

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

3Tbsp.olive oil,

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

1 tsp.each salt and black pepper,

2Tbsp.chili powder,

1 tsp.ground cumin,

2Tbsp.chopped garlic,

1yellow onion, diced,

1can (15 oz.) fire roasted tomatoes,

1butternut squash, peeled, seeded, and chopped,


1Bring dried chilies and 1/2 of broth to a boil in a small pot over Medium heat. Remove from heat, cover, and allow chilies to reconstitute for 1 hour.

2Pour liquid and chilies into a blender or food processor, and pulse until smooth. Set aside.

3Place a large pot or Dutch oven over Medium-High heat. Add oil. Season brisket with salt, pepper, chili powder, and cumin; and carefully place in hot oil. Brown thoroughly to a deep-brown color.

4Add garlic and onions; cook 4 to 5 minutes, stirring frequently. Add tomatoes, reconstituted chili mixture, and remaining broth. Bring to a high simmer, reduce heat to Low, cover, and simmer 1 hour.

5Add squash, stir, and return to a simmer for an additional hour.

Nutritional Information

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

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