Hobgoblin “Ghoul”-ash – Printable Recipe

Ingredients

• 3 slices thick cut bacon, diced
• 1 pound ground beef
• 1 pound beef stew chunks, cut into bite-sized pieces
• 1 ½ cups chopped onion (approximately 1 medium-large onion)
• 4 cloves garlic, minced (approximately 2 teaspoons)
• 1 green bell pepper, seeded and chopped
• 1 jalapeno, diced (You can remove the seeds and ribs if you are sensitive to spice)
• 2 ½ cups beef stock
• (1) 15 ounce can red kidney beans, undrained
• (1) 14.5 ounce can diced tomatoes, undrained
• 1 packet of dried chili seasoning (I used McCormick’s)
• 2 cups fresh butternut squash, peeled and cut into bite sized pieces
• 1 cup dried gnocchetti pasta (you can also use elbow macaroni, but I like the thicker texture of the gnocchetti better in this dish)
• Salt and pepper to taste

Garnish:
• Shredded cheddar cheese

Recommended serving vessel:
• A medium sized pumpkin, hollowed out

Instructions

1. In a large Dutch oven or pot with a lid, cook the bacon over medium high heat until crisp and you have rendered most of the fat. Remove the bacon and set aside on a large plate lined with paper towel. Brown the ground beef in the bacon drippings. Once cooked through, remove and add to the plate with the bacon. Sprinkle the beef stew pieces with salt and pepper and brown them in the drippings on all sides. (Important flavor tip on browning beef: Make sure each piece is dry before adding to the pot. Also, once you add the meat, do not move it around or flip it for a few minutes so it has a chance to develop a nice crust on the bottom. That is where all of the flavor comes from!) When browned on all sides, remove the beef and place on the same plate with the other meat.
2. Drain off all but approximately 2 tablespoons of the drippings in the pan. Cook the onion, garlic, bell pepper, and jalapeno in the drippings until softened and the onion is translucent. Pour the beef stock into the pan and scrape off any browned bits stuck to the bottom with a wooden spatula or spoon.
3. Return the meat to the pot and add the kidney beans, tomatoes, and chili seasoning, stirring well. Bring to a boil, then cover and reduce heat to low. Simmer for approximately 30 to 40 minutes, stirring occasionally. Add the butternut squash, stirring well to incorporate into the stew, then cover and simmer for 15 minutes more. Taste for seasoning and add salt and pepper as needed.
4. Add the dried pasta, making sure it is submerged in the liquid so that it can properly cook. Cover the pot and allow the pasta to cook to al dente (approximately 15 minutes), stirring occasionally. Season with additional salt and pepper if needed.
5. To serve, pour into your serving vessel (if using) and then ladle into individual bowls. Garnish with shredded cheddar cheese and a side of crusty French bread. (Some people like to put a dollop of sour cream on there too!)

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