In a large 5 quart dutch oven, drizzle in a little olive oil. Heat at medium.Brown the beef. Remove.Brown the shaved beef. Remove. *Don't skimp out on the shaved beef. It added a really neat texture to the chili.
Drizzle in a little more oil. Saute the carrots, celery, and onion until soft. Add the roasted red pepper.
Add garlic and cook another minute.
Add the chili powders, oregano and cumin. Coat the veggies.
Add the tomato sauce, diced tomatoes and broth. Increase the heat to a simmer.
Add the squash and cover the pot. Cook for 15-20 minutes stirring occasionally. Do not have your heat too high because you don't want it to burn.
Remove lid. If it is too thick, add more broth. If it is too thin, cook a little longer.
Serve with your favorite predictable chili toppings like fried onions, sour cream, green onions or hot sauce.