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.