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1
Make the seasoning blend: In a small bowl, combine the cumin, chili powder, pumpkin pie spice, oregano, salt and a few grinds of black pepper.
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2
Set aside.
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3
Sear the beef: Heat the olive oil in a large pot over high heat until it begins to swirl.
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4
Add the beef cubes and sprinkle with half of the seasoning blend.
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5
Cook, stirring intermittently, until the beef is browned on all sides but not cooked through, about 5 minutes.
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6
Remove the beef chunks with a slotted spoon and set on a plate
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7
Build the flavor: Reduce the heat to medium and add the onions, bell pepper, garlic, tomato paste and hot sauce.
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8
Cook, stirring, until everything turns dark reddish brown, about 10 minutes.
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9
Complete the chili: Add the ground beef and sprinkle with the remaining half of the seasoning blend.
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10
Cook, stirring, until the beef is browned, then add the reserved beef chunks back to the pot along with the cornmeal, stock, wine and squash.
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11
Bring to a boil, then reduce to a simmer and cook until the chili is thick and the liquid reduced, 40 to 50 minutes.
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12
Taste and season with another pinch of salt if needed, but the seasoning blend you've made should have this tasting perfect for you.
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13
If using cinnamon, add the stick 20 minutes before the chili is done, then remove before serving.
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14
Serve warm.
