White Beef Chili With Peppers

by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Serves 8 to 10

Lean grass fed, grass finished beef stars in this mildly spicy, chunky white chili.

2 pounds Certified Piedmontese grass fed, grass finished ground beef
Kosher salt and freshly ground black pepper
2 onions, diced
2 leek bottoms, diced
4 cloves garlic, thinly sliced
2 jalapeño peppers, diced
2 poblano peppers, diced
2 cups chicken stock
2 cups half and half
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 tablespoon ground cumin
1 cup heavy cream
2 cups diced butternut squash
2 tablespoons canola oil
Sliced green onions, for serving (optional)
Fresh cilantro, for serving (optional)
Sour cream, for serving (optional)

In a large soup pot over medium-high heat, sear the ground bison and season lightly with salt and black pepper. Add the onion, leeks, garlic, jalapeños, and poblanos and sauté for about 15 minutes over high heat. Reduce heat and add chicken stock, half and half, beans, cumin, heavy cream, and squash. Simmer for 30 to 45 minutes. Season with kosher salt and freshly ground black pepper to taste. Serve with green onions, cilantro, and sour cream, if desired.