Embrace the flavors of fall with this pumpkin chili
With the last days of summer here, its time for pumpkin chili — there’s just something special about it with its deep rustic flavor that slightly sweet. If you really want to impress, try serving the chili in a large bread bowl with a sprinkle of cheddar cheese. To add some heat, give a few a shakes of Frank’s Hot Sauce. Serve this with a tall frosty pumpkin beer. Pumpkin chili Makes 4 servings 1 tablespoon vegetable oil 2 pound ground chuck 4½ tablespoons chili seasoning (see recipe below or use store-bought)
1 medium onion, finely chopped
8 to 15 ounces canned solid pumpkin (I like Libby’s) the range depends how much you like pumpkin
1 28-ounce can diced tomatoes with its juices
1 15-ounce canned kidney beans, drained 1 teaspoon table salt 1 cup cheddar cheese, shredded
Preheat a heavy metal pot over medium-low heat. Coat the bottom of the pot thoroughly with the oil and add in the ground chuck. Cook for about five minutes until the meat starts to lose its red raw color, then sprinkle in the chili seasoning and onion and cook until the onions are translucent, or about 5 minutes. Add the pumpkin, tomatoes, and kidney beans stirring constantly. Reduce the heat to low, cover the pot, and let the chili cook for about 25 minutes.
To serve, spoon out some pumpkin chili in a deep bowl (try the bread bowl) and sprinkle it with a handful of cheese. Serve immediately. Chili Seasoning: Makes about 4½ tablespoons
1½ tablespoon sugar
2 teaspoons ground cumin 2 teaspoons chili powder ½ teaspoon ground oregano ½ teaspoon nutmeg ½ teaspoon table salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon celery salt To make the chili seasoning mix the brown sugar, cumin, chili, oregano, nutmeg, salt, garlic, onion, and celery salt in a bowl until well combined. brown
This pumpkin chili will bring both the heat and the chill out of the fall air.