Stella and Squash Chili

Mama Mia! I took that Devil May Care Chili recipe of yours and tweaked it to suit my pantry.

Because my garden exploded with butternut squash this year, I'm using it everywhere. My favorite is still roasted chunks o' squash, parsnips, carrots, and onions with a little olive oil and sea salt...and fresh rosemary, if I've got it.

But last night was a chili kinda nite. So I added lotsa squash and eliminated the ground beef. I started with a spicy chili-flavored olive oil too. And I sprinkled in some smoked hot paprika because I love its smokiness. But mostly I love to stick my nose in the paprika tin and breathe in the smoky aroma.

Oh, and I used Stella Artois beer because I had some bottles of it left from Gentleman Caller's visit. It's one of his brands of choice. And since I'm not a beer drinker, why not cook with it? Besides the name whisks me away to that classic movie, "Streetcar Named Desire" and the scene with Marlon Brando at the bottom of the staircase: "Stella!" Ever the romantic, all I need is a bottle of beer used in a chili recipe to send me into a heart-throbbing swoon.

Stella and Squash Chili

2 tablespoons chili-flavored olive oil
1 cup chopped onion (about 1 large)
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon hot smoked paprika (if you don't have any, just use 3 teaspoons chili powder)
1 teaspoon ground cumin
3 cups chunks of butternut squash, fresh or frozen
1 28-ounce can of tomatoes
2 19-ounce cans navy and/or pinto (rinsed and drained)
1 12-ounce can of beer, like Stella Artois or whatever's in the fridge
1 8-ounce can tomato sauce
1 cup water
1 teaspoon salt

Lime sour cream
1/2 cup sour cream
1/2 teaspoon lime zest
2 tablespoons fresh lime juice

Optional Toppings
Grated sharp cheddar cheese
Chopped red onion
Snipped cilantro

1. In a big ol' pot, heat oil and cook onion, garlic, chili powder, paprika, and cumin over medium heat until onion is tender. Stir in the squash,undrained tomatoes, beans, beer, tomato sauce, water, and salt. Bring to boil, then reduce heat. Simmer, covered, for 45 minutes to 1 hour.

2. Meanwhile, make Lime Sour Cream by combining sour cream, lime zest, and juice.

3. Serve chili with a dollop of Lime Sour Cream. Pile on additional toppings of your choice. Or take Mama Mia's suggestion of serving the chili over a handful of Fritos.