Last week it suddenly turned into fall around here. The weather cooled off, and the leaves are finally showing some autumn colors (instead of just dropping onto our postage-stamp yard and turning brown). Although last week saw a high temperature of 78 degrees, the brisk autumn weather is here to stay. And I am not exaggerating when I say that this makes me want to eat soup/chili/stew every day of the week.
This recipe is officially called “Rose Bowl Chili,” and is one that my husband brought to our marriage (so I call it Dan’s Turkey Chili). As I know it, his friend’s mom used to make this each year while they watched the Rose Bowl. My husband remains fairly particular about this recipe and follows it exactly. I, of course, cannot be bothered to be so particular. (This is why, while we were dating and for the first two years of our marriage, he would make this chili. I was allowed to chop things only.)
The most difficult part of this recipe, for me, is using the butternut squash. In fact, prior to this time, I’ve always used the pre-cut squash from the grocery store. However, once I realized that it was not as difficult as I’d expected to prep the squash, I felt kind of silly that I’d avoided it for so long. In case you feel intimated like I did, here’s a brief tutorial: Continue reading