Chuck Wagon Chili Soup

• 12 oz. ground beef (chuck)
• 1 1/2 c. chopped onions
• 2 Tbsp. minced garlic
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 small butternut squash, peeled, seeded and cut in 3/4-inch chunks (approximately 4 c.)
• 4 c. beef broth (from cubes)
• 1 (28 oz.) crushed tomatoes
• 1 (16 oz.) barbecue baked beans
• 1 (15.5 oz.) red kidney beans, rinsed
• 1 (15.5 oz.) pinto beans, rinsed

1. Saute beef in a 5-quart pot over medium heat 4 minutes or until brown.
2. Discard fat.
3. Saute onions and garlic in pot 4 minutes or until soft.
4. Stir in chili powder and cumin, then squash, broth and 1 extra cup water.
5. Cover and gently boil 15 minutes until squash is almost tender.
6. Add tomatoes and beans; bring to a boil.
7. Reduce heat; cover and simmer 15 minutes to develop flavors.
8. Serve with shredded Cheddar cheese and sliced scallions.

ground beef, onions, garlic, chili powder, ground cumin, butternut squash, beef broth, tomatoes, beans, red kidney beans, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4813 (may not work)