Em­brace the fla­vors of fall with this pump­kin chili

Cecil Whig - - JUMPSTART -

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.

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