Enough politics... lets talk food!

[Soloist]

If you look up actual Texas chili contests you will find that beans are forbidden. For example, here is the Texas Chile Cook-off Competition: https://chilifest.org/chili-cook-off/

Scroll down to the rules and you will find

There shall be no fillers such as beans, rice, pasta, potatoes, etc.

Wife: Is that like the 10 Commandments of Texas chili? I also wonder if the reason they have the contestant taste the chili in front of them is to make sure it’s not poisoned.

[JimFoxvog]

Here's one I enjoy in the fall when our butternuts are ready.
...

Sounds amazing. Are there more detailed recipe instructions?

Here's what I hand out at farmers' market as butternut squash, jalapeño peppers, and onions are items we grow and sell.

Spicy Butternut Squash Soup

This spicy butternut squash soup is packed with flavor and spices. It's the perfect comfort food for a chilly evening.
Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Servings: 4 people
Ingredients
1 3 lb medium butternut squash peeled, seeds removed, cubed
4 cups chicken broth
14 oz full-fat coconut milk
1 medium yellow onion
3 Tbsp. olive oil divided
5 cloves garlic
4 (more or less to taste) jalapeño peppers
1 inch fresh ginger peeled and grated
3 Tbsp. brown sugar
2 Tbsp. curry powder
3 tsp sea salt divided
1 Tbsp ground cumin
Optional garnishes: Pumpkin seeds, Candied pecans, Diced apple, Maple syrup

Instructions
Preheat oven to 425°F. Prepare the squash by peeling, removing the seeds, and chopping into cubes.

Allow your can of coconut milk to sit for at least an hour (do not shake). This will allow the cream and milk to separate naturally. Divide the coconut milk into two bowls, one for the cream and one for the liquid. The coconut cream is the thick portion on top, and the coconut milk is the thin liquid on the bottom.

Slice the onion thin and chop the garlic. Grate the ginger. Deseed and chop jalapeno peppers. Measure out spices into small bowls.

Drizzle squash with olive oil, sprinkle with about 1 tsp salt, and cook in the pre-heated oven for 45 minutes. After squash is cooked, remove the squash from the oven and allow it cool.

Start the soup by adding 1 Tbsp. of olive oil to a Dutch oven or heavy-bottomed soup pan over medium heat. When the olive oil begins to shimmer, add the sliced onions and chopped peppers and sauté until soft, about 2 minutes.

Add the ginger and garlic to the pan, stir, and sauté for another 2 minutes.
Add the spices and remaining salt, stirring until warmed through and fragrant, another minute or so.

Reduce heat to medium-low and add the solid cream from the coconut milk. Stir until combined mixture begins to bubble just a little.

Add the rest of the coconut milk, chicken broth, and brown sugar stir until well combined.
Add cooked and cooled squash to Dutch oven.

If you have an immersion blender or stick blender, carefully blend soup until smooth. If you do not have an immersion blender, work in batches and carefully blend soup in a blender for 1-2 minutes or until it has reached the desired consistency.

Return the soup back to the pot and allow it to simmer on low heat without the lid for an additional 20 minutes. This will allow the flavors to develop fully.
Serve warm with your favorite garnish.

Notes
Tastes even better the next day.

Storage: store in the refrigerator in an airtight container for up to 7 days or for up to 4 months in the freezer. Reheat in the microwave at 30-second intervals stirring constantly or on a stove in a pan over medium-low heat.

If I don't have coconut milk on hand, I'll substitute regular milk. Not quite as special, but still good and probably more nutritious.

[RZehr]

Thanks. I want to try it sometime. Your note makes sense to me. The longer soup sits, the more the flavors have time to flavor the soup.