Crock Pot Chili

One of the tricks I've learned when using a crock pot is to wait until the last 20 minutes before adding ground spices.  This prevents the spices from overcooking and diminishing in flavor.  Don't be afraid of the cocoa and cinnamon in the recipe.  In Mexico, it is common to use these spices in savory dishes.  There is just enough to add richness to the flavor of the chili, but not enough to overwhelm it.  Also, the butternut squash is a way for me to sneak extra nutrition to my family and make the chili go a little farther.  They never even know it's there.

1.5 lbs hamburger, browned

1 can corn, drained

1 can kidney beans, undrained

1 can pinto beans, undrained

1 can black beans, undrained

12 oz package frozen butternut squash

8 oz tomato sauce

16 oz diced tomatoes, undrained 

2 cloves garlic, minced

2-3 T chili powder

2 T cocoa powder

1 tsp cumin

1 tsp oregano

1 tsp coriander

1 tsp cinnamon 

Put hamburger, corn, beans, squash, tomato sauce, tomato paste and garlic in your crock pot and cook on low for 5-6 hours.  20 minutes before serving, add chili powder, cocoa powder, cumin, oregano, coriander, and cinnamon.

Top with sour cream, cheddar cheese, chives, etc.

NOTE:  For thicker chili, drain beans and diced tomatoes.