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from the CrossFit Journal: Nick’s Zone: Chipotle Bison Chili With Butternut Squash, By Nick Massie and Jesse Kahle


  1. 42 oz. Butternut Squash, diced

  2. 8 cups of onions

  3. 12 cups mixed Bell Peppers

  4. 4 cups tomato puree

  5. 4 cups tomato in juice

  6. 3/4 cup minced garlic

  7. 3 tbsp. olive oil

  8. 2.5 lbs of grass-fed beef or bison, ground

  9. 2-3 tbsp. chili powder, or to taste

  10. 1 tbsp ground cumin, or to taste

  11. 1 tsp. chipotle chili powder, or to taste

  12. 3 tbsp. salt, or to taste

  13. 2 tsp. black pepper, or to taste




  1. Preheat an 8-quart stockpot over medium-high heat.
  2. Add the olive oil, chili powder and ground cumin. Stir to toast the spices.
  3. Stir in minced garlic.
  4. Season the topside of the bison with half of the kosher salt and pepper and add to the pot, seasoned side down. Season the other side with the rest of the salt and pepper and begin to break bison into chunks incorporating the garlic, spice and oil mixture. Cook for 1 minute.
  5. Add the onions to the pot and stir. Season with salt. Stir in the butternut squash. Put the lid on the pot and cook for 10 minutes.
  6. Remove lid, stir, season with salt and add the peppers. Cover the pot and cook for 10 minutes.
  7. Remove lid and add tomato product. Stir to incorporate and bring to a simmer.
  8. Once simmer is achieved, turn off heat and season one last time with salt, chili powder, cumin, and chipotle powder or chipotle chiles.
  9. Portion out into 11 3-block portions. Refrigerate for up to 1 week or freeze for up to 6 months. Bon appétit!