Spicy Beef Chili With Butternut Squash And Black Beans

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3 lbs stewing beef, chunks

1/2 cup olive oil, divided

2 medium onions, diced

4 cloves garlic, minced

4 cups canned, diced tomatoes (2 14.5 oz cans)

4 tbsp tomato paste (1/2 of a 6 oz can)

1 tbsp cumin

2 tbsp mexican chili powder

2 tbsp brown sugar

1-2 jalapeno peppers, diced

2 cups cubed butternut squash (about half a medium squash)

2 cups cooked black beans (1 can)

salt and pepper

sour cream, grated cheddar cheese, green onions to serve, optional

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