It is that time of year again! Yes, autumn is here and that means temperatures are starting to fall, the leaves are turning red and all kinds of delicious meals are being prepared in the kitchen. This week, Circleville, Ohio celebrates its 101st Pumpkin Show, the largest pumpkin show in the country. To be in synch with the events, I will be posting pumpkin recipes throughout the month. I have been working on these for awhile, so hopefully they all turn out perfectly.
The first one brings two American favorites together, with a personal touch, of course. I am talking about chili, Texas’ official dish, and pumpkins. Pumpkin chili? If you have never tried it, you have missed out on a very delicious meal.
For this recipe you will need:
- 2 lbs ground beef
- · 1 cup canned pumpkin puree
- · 1 28oz can crushed tomatoes
- · 1 cup tomato juice
- · ½ Abuelita chocolate bar
- · 3 cloves garlic
- · 1 chopped onion
- · 2 cups pinto beans
- · olive oil
- **For the Chili Mix:
- · 1 tbsp black pepper
- · ½ tbsp cinnamon
- · 1 tbsp oregano
- · 2 tbsp salt
- · 1 tbsp cumin
- · 2 tbsp chili powder
- · 2 tbsp ground paprika
- · 2 tbsp ground chipotle pepper
- In a large pot cook onion and garlic in olive oil over medium heat.
- When translucent, add ground beef and special chili mixture and cook until beef turns brown. It is important that the ground beef is thoroughly cooked.
- Add pumpkin puree, chocolate, crushed tomatoes and tomato juice. Stir and reduce heat to medium low and simmer for about one and a half hours.
- Add pinto beans and simmer for about 20 more minutes.
- Let it cool a little bit before serving.
I will try to make pumpkin pancakes soon as that’s something that has been in my mind for a while. If I like the results, that’ll be the next pumpkin recipe I publish.
Enjoy your fall. Enjoy your pumpkins and buen provecho!