This is my latest and greatest pumpkin chili creation. I made this one really smoky with chipotle and lots of cumin.
This recipe was developed for Babble’s Family Kitchen.
Yield: Serves 4
2 lbs ground beef
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, chopped
2 – 15 oz cans pumpkin puree
2 – 15 oz cans chili beans in hot or mild sauce
1 – 6 oz can tomato paste
2 – 28 oz cans crushed tomatoes
2 tablespoons cumin
1 tablespoon coriander
2 teaspoons dried oregano
2 teaspoons dried cilantro
4 chipotle peppers, or more (with or without seeds stripped) with 1 tablespoon adobo sauce (removing the seeds will lessen the heat)
salt and pepper to taste
olive oil
3 – 4 cups beef stock, or a Mexican or pumpkin beer
1. Preheat a large skillet or soup pot. Drizzle with olive oil and add ground beef. Add onion, green peppers and garlic. Add salt and pepper. Brown meat.
2. If using a crock pot, add all of the ingredients from your skillet in the crock pot. Add pumpkin puree, crushed tomatoes, tomato paste, spices, chili beans and chipotle peppers. Season with salt and pepper to taste. Add stock or beer.
3. For crock pot, turn to low and cook for 6 – 8 hours. For stove top bring chili to boil over medium heat and turn to a simmer for about 2 hours.
