2 8-oz sirloin steaks, cut into bite-sized cubes
1 pound grass-fed ground beef
1 pound nitrate-free bulk Italian sausage
1 small butternut squash
2 onions, chopped
2 sweet red peppers, chopped
1 28-ounce can crushed tomatoes (I use Muir Glen Organic Fire Roasted)
2 14.5-ounce cans diced tomatoes (I use Muir Glen Organic Fire Roasted)
2 Tbsp olive or coconut oil
2 bay leaves
2 Tbsp chili powder
1 Tbsp paprika
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp crushed red pepper flakes
1/2-1 tsp sea salt
2 avocados, cubed or mashed and seasoned with salt and pepper
sliced black olives
- Preheat oven to 400 degrees F.
- Peel and cube squash, transfer to a rimmed baking sheet and bake for 15-20 minutes or until it just begins to soften. Remove from oven and set aside.
- While squash bakes, warm 1 Tbsp oil in a large stock pot over medium-high heat. Add steak and brown on one side, crumble meat and sausage into the pot, stir, and cook until all of the meat is just cooked through, stirring occasionally.
- At the same time, in a large skillet over medium heat, warm 1 Tbsp oil. Add chopped onion and peppers and cook until onion starts to become translucent, about 10-15 minutes.
- Add squash, onions, peppers, tomatoes, and spices to meat mixture. Stir and simmer for 30-60 minutes or until all of the flavors are married.
- Top with mashed avocado, chopped onion, chopped jalapeno, and chopped black olive, if desired.