Beef and Butternut Squash Chocolate Chili

Directions

1. Brown the ground beef in a large soup pot or Dutch oven over medium heat, using a wooden spoon to break it into small pieces, until fully cooked. Pour off the excess fat and return the meat to the pot.
2. Add the chopped red onion, the white parts of the green onions, and the diced green bell pepper to the pot. Season with a generous pinch of salt and a few twists of black pepper. Cook, stirring frequently, until the vegetables begin to soften.
3. Mix in the minced garlic, ground cumin, paprika, chili powder (1–2 teaspoons, adjusting to your heat preference), and ground cinnamon. Continue cooking for about one more minute.
4. Stir in the Worcestershire sauce, ketchup, canned diced tomatoes, drained black beans, drained kidney beans, and the diced butternut squash. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15–20 minutes, stirring now and then, until the squash is tender.
5. Add the chopped unsweetened baking chocolate and stir until completely melted. Taste and adjust seasoning if needed—more salt, pepper, or chili powder. Stir in the reserved green tops of the green onions, saving a small amount for garnishing each serving.
6. Ladle the chili into bowls while hot. Top with sour cream, tortilla strips or corn chips, and the reserved chopped green onions, along with any other desired toppings.