Hello my friends (said in best Bob Ross voice) welcome back to my salute to pumpkin. Today’s edition is letting pumpkin’s wilder side show. We’re going to help the pumpkin really let its hair down on this one.
My husband is a chili purest (he also helped me cook this. Such a handsome seux chef )and while, per his standards, he would not call this a chili, he did still say it was delicious. So if I offend any chili purests out there I apologize in advance.
I will give you a heads up that this recipe will call greatly upon your spice cabinet. However I will say that I believe most people will have at least 80% of these spices already so this recipe shouldn’t stretch your purse strings too much.
This chili is more akin to a molé than my Mama’s traditional plain Jane chili. It’s got unusual and rich flavors like cocoa powder and coffee grinds but don’t let that deter you from giving it a go. This is a very spice adaptable recipe. This base recipe has no added kick to it because the majority of my family can’t tolerate very spicy foods but this recipe’s integrity remains if you wish to add some heat. It also pairs wonderfully with my grain free honey “cornbread”. Yummo! I’ve been eating off of this warm and comforting dish all week and haven’t tired of it yet. I hope you enjoy! Let me know what you think :)
PUMPKIN CHILI
Ingredients:
2 lbs grass fed beef
1 onion chopped
1 can pumpkin puree
2 cans diced tomatoes
2-3 T chili powder
1 T paprika
2 T cocoa powder
1 T coffee granules
1 tsp cinnamon
1 tsp allspice
1 tsp ginger
1 tsp garam masala
1/2 tsp cloves
Method:
Brown the ground beef with the onion in a medium soup pot. Once the meat is browned add in your spices and cook for about five minutes.
Stir in pumpkin and tomatoes. If it’s too thick you can thin with a bit of water. Let simmer for at least 20 minutes. Add salt and pepper to taste and simmer 5 more minutes. Serve with grain free “cornbread” and enjoy. Yummy.