Beef and butternut chili from Cooking Light Magazine, November 2011 (page 218)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • quaquacat on April 12, 2021

    Made this again without butternut squash, just carrots, and made it with even more substitutions. The carrots took a long time to cook. It’s a good template for a chili with some different flavors.

  • quaquacat on March 04, 2019

    I made this with the ground beef. I didn’t quite have all of the spices and ingredients but the flavor was outstanding and it seems to have a lot of tolerance for not quite following the procedures in the directions.

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