Beefy Butternut Squash Chili

Ingredients:
4 garlic cloves, minced
1 red pepper, chopped
1 jalepeno, chopped
1 medium onion, chopped
1 lb chuck meat or stew meat
1 lb ground chuck
1 butternut squash, peeled, cubed
2 tbsp hot sauce
2 tbsp cornstarch
3 tbsp tomato paste
1 cup red wine
2 cups of beef stock
3 tbsp olive oil
1 tbsp worsteshire
Cinnamon stick
2 tbsp chili powder
2 tbsp cumin
4 tsp oregano
2 tsp pumpkin pie seasoning
1 tbsp pepper
1 tbsp salt


Directions:
1. Heat olive oil in dutch oven. Season cubed meat with half of the seasonings. Brown meat for about 6-8 minutes and remove from pot with slotted spoon.
2. Add onion, red pepper, jalepeno, hot sauce and tomato paste to pot. Stir and cook about 5 min.
3. Add worsteshire and garlic. Cook 5 minutes.
4. Add ground meat, break up and add rest of the seasoning. Cook for about 7-9 minutes or until browned.
5. Add cubed meat, wine, stock, butternut squash, cinnamon stick and cornstarch. Stir and bring to a simmer. Cover and cook for 45 minutes.
6. Stir occasionally during cooking. After 45 minutes, remove the lid and let reduce for 15 minutes.  Remove cinnamon stick. Skim off some fat.
7. Serve with green onion and/or chives on top and a tortilla chip or two.

Wine:
Tierra Seca
Yecla, Spain
2014 red blend
50% monastrell, 25% merlot, 25% Syrah