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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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For more recipes visit my cooking blog at whatscooking.us It is that time of year again! Yes, autumn is here and that means temperatures start to fall, the leaves turn red, and all kinds of delicious meals are prepared in the kitchen. Read more . This recipe 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 Ingredients:
2 lbs ground beef |
1 cup canned pumpkin puree |
1 28oz can crushed tomatoes |
1 cup tomato juice |
1/2 abuelita chocolate bar |
3 cloves garlic |
1 chopped onion |
2 cups pinto beans |
olive oil |
special chili mixture |
1 tbsp black pepper |
1/2 tbsp cinnamon |
1 tbsp oregano |
2 tbsp salt |
1 tbsp cumin |
2 tbsp chili powder |
2 tbsp ground paprika |
2 tbsp ground chipotle pepper |
Directions:
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.
6. Garnish with avocado, sour cream and fresh cilantro
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