Chipotle Butternut Squash Chili

We have a great meat store here in San Diego, Siesel's.  They have a whole freezer section full of exotic meats.  Last time in, Ian picked up a package of elk and venison stew meat.  Buying stew meat actually saves some money.  It's not the fanciest of cuts, in fact it is normally pieces of all kinds of different cuts that are too small to sell individually, but for a chili like this, it's perfect.  I added the butternut squash as a way to bulk up the meat and extend this one pot to 6 servings.  I know it's summer, but I don't think it's ever too hot out for good ol' fashion comfort food.

Chipotle Butternut Squash Chili
(Print Recipe)

2 lbs Stew meat (Elk, deer, boar, cow)
1 White onion, diced
1 Green bell pepper, diced
1 Butternut squash, cubed
½ cup stock (I used Chicken)
2 cans (14.5 oz.) Crushed tomatoes
2 cloves Garlic, minced
2 Tbls Tomato paste
1 Tbls Chili powder
1 Tbls Chipotle powder
1 tsp Cumin
1 tsp Paprika
Salt & Pepper
Coconut oil
1 Avocado, for garnish

Melt a dab of coconut oil in large soup pot over medium-high heat.  Brown meat on all sides, transfer to dish and set aside.  In same pot, melt another dab of coconut oil, add your onion and green pepper.  Saute for 4-5 minutes.  Add garlic, tomato paste and spices, saute for another 2 minutes.  Add butternut squash, tomatoes and stock, season with salt and pepper.   Mix well.  Add meat back to pot and let simmer for 25-30 minutes.  Top with diced avocado!