One of our family traditions that I didn’t get into until recently really, is that my parents used to make chili for dinner every year on Halloween. I think there was a texture thing I couldn’t get past as a kid.But before we would go out trick or treating, we would have our bowl of chili. This was back in the days when you still waited until it was dark to go trick or treating.
Over the years, my tastes have changed, and yes, there are still a handful of textures that still get me, okay, maybe one. But I have found that I actually really like chili, and maybe I am partial to it because I make it, but I think this recipe is pretty good.
It is a one pot meal of course. I can’t seem to get away from that. And I’m not a chili purist, meaning I wont win any contests, because my chili generally has all kinds of fillers, like beans and such.
This one includes pumpkin of course.
All the tasty spices, and an herb
Pumpkin & Sage Chili
Ingredients:
1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 Anaheim chili pepper, chopped
4 tomatoes, chopped. Here you can use canned, San Marzano is a good way to go.
1 1/2 cups cubed pumpkin
1 12 oz bottle of your favorite pumpkin brew. I used Wasatch Black O’Lantern
1 teaspoon fresh sage, chopped
1 tablespoon Worcestershire sauce
2 tablespoons Cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1 1/2 cups of your favorite broth, or water
1 can black beans
1 can kidney beans, or some combination of your favorites.
Adds a nice earthy flavor
Method:
I used our Lodge cast iron dutch oven for all of this. A large stock pot would also work well.
Heat your pan, and brown the beef. Once browned, drain the excess fat off, and move the beef to a large bowl.
Add a little oil to your pan. Grapeseed oil or coconut oil.
Saute the onions until translucent, and then add the garlic.
Add the peppers, tomatoes pumpkin and let cook down a touch.
Add the beer.
Add all your spices, beans and add the beef back in.
Add the broth or water, salt and pepper to taste, and let it all simmer for ten minutes.
Let it simmer, and mingle
Serve and enjoy.
One of the great things about chili is, it will taste even better tomorrow.
I’m not sure why I really couldn’t enjoy chili when I was young, but I certainly enjoy it now. And I hope you do too.
Top it with a nice sharp cheddar, or not.
Greg
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 Anaheim chili pepper, chopped
- 4 tomatoes, chopped. Here you can use canned, San Marzano is a good way to go.
- 1 1/2 cups cubed pumpkin
- 1 12 oz bottle of your favorite pumpkin brew. I used Wasatch Black O'Lantern
- 1 teaspoon fresh sage, chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- 1 1/2 cups of your favorite broth, or water
- 1 can black beans
- 1 can kidney beans, or some combination of your favorites.
Method
- I used our Lodge cast iron dutch oven for all of this. A large stock pot would also work well.
- Heat your pan, and brown the beef. Once browned, drain the excess fat off, and move the beef to a large bowl.
- Add a little oil to your pan. Grapeseed oil or coconut oil.
- Saute the onions until translucent, and then add the garlic.
- Add the peppers, tomatoes pumpkin and let cook down a touch.
- Add the beer.
- Add all your spices, beans and add the beef back in.
- Add the broth or water, salt and pepper to taste, and let it all simmer for ten minutes.
