PUMPKIN Beef CHILI
2 lbs. extra-lean ground beef (I like 96/4 ground sirloin)
About 2-3 TB olive oil
1/2 white onion, diced
1 green bell pepper, diced
2 tsp crushed garlic
2 tsp Kosher salt
1 TB chopped chipotle chili (in adobe sauce * adjust up or down depending on hot you like it)
2 (15 oz) cans kidney, chili or pinto beans, drained
1 (6 oz) can tomato paste
3/4 cup water (can add more later, if it's too thick)
2 (8 oz) cans tomato sauce
1 (28 oz) can diced tomatoes with juice (I like taco/Mexican seasoned)
1 (15 oz) can pumpkin puree
1 tsp cinnamon **
1/2 tsp EACH nutmeg AND ginger **
** (can use 2 tsp pumpkin pie spice instead)
2-3 TB chili powder (can use 1 TB regular and 1 TB chipotle)
2 tsp ground cumin
1 tsp cayenne
1 TB brown sugar
In a large pot over medium heat, cook beef in olive oil until brown; drain. Stir in onion, jalapeno, garlic and bell pepper and cook 5 minutes.
Stir in rest of ingredients. Simmer 1 hour (or longer). If it seems too thick while it's simmering, add another 1/2 cup of water (or so). Serves 8
TIP: leftovers are good another night, spooned over whole baked sweet potatoes (split open)
button link above for recipe to PUMPKIN CORNBREAD ~ smooth texture & slightly sweet
Please visit my daily recipe page: Seasonal and Holiday Recipe Exchange * https://www.facebook.com/TX2Step |