Beef And Butternut Chili

• Cooking spray
• 1 tablespoon canola oil, divided
• 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
• 3/4 teaspoon salt
• 1 1/2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh garlic
• 2 teaspoons diced jalapeno pepper
• 2/3 cup dry red wine
• 1 1/2 teaspoons ground ancho chile pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2 cups (1/2-inch) cubed peeled butternut squash
• 1 cup coarsely chopped carrot
• 6 tablespoons reduced-fat sour cream
• 2 tablespoons fresh cilantro leaves

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; saute 8 minutes, turning to brown on all sides. Remove beef.
2. Add 2 teaspoons oil to pan. Add onion and bell pepper; saute 3 minutes. Add tomato paste, garlic, and jalapeno; saute 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.

cooking spray, canola oil, chuck roast, salt, onion, green bell pepper, tomato paste, fresh garlic, pepper, dry red wine, ground ancho chile pepper, oregano, ground red pepper, ground cumin, ground coriander, ground cinnamon, tomatoes, salt, carrot, sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/beef-butternut-chili (may not work)