My sister and I have both been knocked out by a wicked cold for days now, and have been craving some serious comfort food. Last night we made a pot of my favorite chili, a recipe that bills itself as Texas Beef Brisket Chili since it’s all meat and no beans. It simmers in the oven for almost four hours, and the whole house smells incredible. However, the best part of this recipe is a surprise ingredient that I can’t recall ever having encountered in any other Texas chili—and that’s butternut squash. The recipe, from last year’s October issue of Bon Appétit, is from “The Sausage King” Bruce Aidells and it is perfect as written. I like to garnish with avocado, cilantro and a little grated cheese. This batch accidentally included a most scandalous ingredient, and that’s Spaten Oktoberfest beer instead of, say, Negra Modelo. I don’t even know how a lone bottle of Spaten got into the fridge. Weird. We are not beer bigots by any means, it’s just that we usually gravitate toward American and Mexican brews. But no complaints. In fact, this was one of the better batches I’ve made of this chili. Prost!