Pumpkin Chili
It’s my favorite time of year again, which means it’s time
for more autumnally-themed recipes!
Throughout most of my life, I haven’t been much of a chili
eater. I mean, honestly speaking, most chilis, unless made completely from
scratch, are pretty gross. It wasn’t until my adulthood that I started to
develop an appreciation for this hearty dish.
This particular version of chili is my absolute favorite
chili recipe for many reasons. For starters, it’s incredibly easy to prepare
and requires only a minimal amount of patience. Secondly, the addition of the
pumpkin – an idea that came to me one autumn a few years ago – makes for a
rich, decadent texture. This chili is so thick, it could truly be eaten as a
dip! Also, this recipe is particularly easy to modify. Don’t have pumpkin on
hand? Don’t sweat it. If you omit the pumpkin, you’ll still have a delicious
homemade chili. Want it more or less spicy? Not a problem. Just tweak the
amount of pepper. Do you like additional ingredients, such as bell pepper? Just
throw it in! This is the kind of recipe that you can definitely make your own!
1 lb. ground chuck
1 large onion, chopped
3 cloves of garlic, minced
2 tbs. olive oil
29 oz. peeled, crushed tomatoes (approximately two
regular-sized cans)
2 cups beef broth or stock
1 tbs. instant coffee
2 tbs. chili powder
½ tbs. cayenne pepper*
1 tbs. cumin
1 bay leaf
15 oz. can of pumpkin
2 tsp. salt
1 tsp. black pepper
*This amount of pepper makes for a spicy chili. However, if
you are a fan of super-spicy chili, feel free to add more. If you only want a
slight kick, reduce the amount to around 1-2 tsp. If you aren’t a fan of heat,
then feel free to omit it altogether
**I don’t like beans in my chili, so I omit them. However,
if you prefer your chili with beans, feel free to add them during the cooking
process.
Brown the ground chuck on medium-high heat in a heavy
bottomed pot. Once the meat is thoroughly cooked, drain off the excess fat and
reserve. In the same pot, add olive oil and bring to medium-high heat once
again. Add onions and cook, stirring occasionally, for around 10 minutes or
until the onions are translucent and soft. Add garlic and cook for two
additional minutes, continuing to stir occasionally.
Add tomatoes and broth, and stir, making sure to scrape the
bottom of the pot. Add coffee, chili powder, cayenne pepper, cumin, and the bay
leaf, and stir the mixture for a few moments until all ingredients are
thoroughly incorporated. Allow the mixture to cook, covered, on medium heat for
20 minutes. Then, stir in the reserved meat and the pumpkin, and allow the
chili to cook for an additional 10-15 minutes. Remove from heat, remove bay
leaf, and allow to cool for a few minutes before eating. Serve as desired.
Recommended garnishes:
Grated cheese
Tortilla chips
Chopped onions
Chopped fresh tomatoes
Avocado
(This chili is also quite delicious served over rice!)
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| It's great pumpkin!
Enjoy!
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