2 pounds grass fed  ground beef

1 large onion, chopped

1 red pepper & 1 green pepper, chopped

1 jalapeno (finely minced); 1 pound mushrooms, sliced

3 teaspoons minced garlic

1 tablespoon chili powder; 1/4 teaspoon cayenne pepper

2 teaspoons cumin; 1/2 tablespoon paprika

1 cup beef broth; 28 oz can diced tomatoes 

14 oz can tomato sauce; 5.5 oz can tomato paste

1/2 butternut squash, cut into 1/4″ cubes; 1/4 cup balsamic vinegar



In a large pot, over medium-high heat, brown ground beef for 3 minutes.

Add onions, red pepper, green pepper, and jalapeno; continue cooking for 3 more minutes.

Add mushrooms and garlic; cook for another 2 minutes.

Stir in all remaining ingredients (except butternut squash and balsamic vinegar).

Bring to a boil, reduce heat, and simmer (partially covered) for 15-20 minutes.

Stir in squash and cook for 5-7 minutes; until squash is slightly tender.

Pour in balsamic vinegar and serve immediately.