This is a perfect recipe for cold and snowy wintry days. With a kick of spice and a touch of sweetness balance the chili. Serve with warm rolls or cornbread.
Preheat oven to 300 degrees. Peel, seed and chop squash. In a dutch oven over medium heat, warm the coconut oil and add squash, spices, onion, garlic, red pepper and chipotle. Cook for about 5 minutes, or until onions are soft. Add the meat and continue to cook for another 3 minutes. Add tomatoes and stock. Bring to a simmer, stirring well. Then put in the oven for 2 1/2 to 3 hours. Check occasionally, stirring well. Allow to cool, then add coconut milk, salt and pepper. Garnish with fresh cilantro.