Texas Beef with Butternut Squash

recipe.com

Jessica Day

1 ½ pounds beef chuck roast

4 cups cubed peeled butternut squash (1 ½-inch cubes)

2 14 ½ ounce cans fire-roasted diced tomatoes, undrained

1 ½ cups no-salt-added beef broth or water

¾ cup chopped onion (1 large)

1 4 ounce can diced green chiles

1 tablespoon ground ancho chile powder

2 teaspoons unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

3 cloves garlic, minced

Snipped fresh cilantro

Hot cooked polenta or hot cooked rice (optional)

Directions at recipe.com

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