SOFTEN: Pour the oil into a 6.5 quart dutch oven on the stove top over low-medium heat. Add the diced onion & garlic, cooking until the onion is translucent but not browned, stirring often, about 8 minutes. Add the grated carrots, grated beets (if using, see notes on timing), sliced mushrooms, 1 tsp / 5 g of the fine sea salt, the broth and wine if using, making sure the vegetables are completely covered with liquid. Bring the liquid to a gentle simmer, and partially cover the dutch oven with the lid, while leaving some space for steam to escape. Cook until the carrots are softened, stirring occasionally, about 20 minutes.

BROWN: While the vegetables are simmering, brown the ground beef. Season the meat with the remaining 1 tsp / 5 g of fine sea salt and, working in batches as needed in a large skillet over medium heat on another burner, cook the meat through until the fat has rendered and the meat is just beginning to brown. Use a slotted spoon to transfer the browned meat to a bowl lined with a few layers of paper towel to drain. Reserve for later.

BLEND: Once the carrots are softened, remove the dutch oven from the heat and transfer it to a large silicone trivet. Add the canned beets (if you didn’t use fresh beets earlier), butternut squash puree, red wine vinegar and lemon juice to the dutch oven. Use an immersion blender to blend until everything is combined into a sauce. This will take a good 3 – 4 minutes, so be patient and keep blending until it’s really smooth!

SIMMER: Return the dutch oven to the stove top over low heat. Add the browned drained beef to the pot, along with the Mexican oregano, dried cilantro, carob powder, ground ginger and garlic powder. Stir through and bring the chili to a very gentle simmer, not enough for the sauce to spit or splatter. Simmer the chili until the meat breaks down and combines with the sauce and the liquid reduces and thickens, at least 30 minutes. If you like, you can add a little extra broth to thin the chili a little.