Pumpkin Chili
Recipe type: Main
Cuisine: American
· In the picture, my chili was garnished with avocado, sour cream and fresh cilantro. · It is important to let the chili simmer for at least 1 hour. That’s the secret for a good chili. · You can increase or reduce the amount of spices, chili powder, paprika and chipotle pepper, for more or less hotness. You can even add a couple of jalapeno peppers for more spiciness. · This recipe will make a thick chili. If you like your chili to be more soup-like, just add more tomato juice. · Chili is one of those dishes that can be changed and altered to the cook’s likeness. There are thousands of recipes out there, but the best one is the one your family enjoys the most.
  • 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
  1. In a large pot cook onion and garlic in olive oil over medium heat.
  2. 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.
  3. 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.
  4. Add pinto beans and simmer for about 20 more minutes.
  5. Let it cool a little bit before serving.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2007/10/15/it-is-pumpkin-time/