Monday, November 26, 2012

Recipe: Pumpkin Chili

Yes, you read the title correctly. This is a recipe for chili with the addition of pumpkin. I was a bit skeptical trying it myself, but it really adds a thick texture to the chili and you can not even taste the pumpkin. This is my version of chili, which basically has everything in it excluding the kitchen sink!

Au revior,
Jamie



Ingredients:

  • 2 lbs. ground beef
  • 1 can diced tomatoes
  • 2 cans Italian style diced tomatoes
  • 2 cans pumpkin puree
  • 1 can chili beans
  • 1 can pinto beans
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped red pepper
  • 1 can tomato paste
  • 2 Tablespoons brown sugar or to taste
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 Tablespoon hot pepper sauce
This is pretty simple chili with only a few steps! Well, after you chopped all the ingredients. You will need a large pot or crock-pot  Cook the beef and onions until the beef is brown and onions are translucent. I don't drain the meat, instead just keep adding everything into the pot. If you cook in the crock-pot it can cook for about 7 hours, so put it on high before you leave for work and come home to a warm bowl of chili and the spicy aromas filling your house. For the stove version, cook the chili on medium heat until it comes to a boil, stir and then let simmer for 20 minutes.  Add more spices to taste. Enjoy!

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