Pumpkin Chili and Pumpkin Corn Bread...

Before my computer committed hari-kari, I was in the middle of very important work...I was looking for pumpkin recipes!  The first really crisp Fall day always makes me want something pumpkin-y...and I found some great recipes that I'm so excited to share with you!  This Pumpkin Chili, from Recipe Girl really piqued my interest (go and check out her site - she's a whiz-bang-gal and has some great recipes...I loved her slide show where if the title of the recipe didn't whet my whistle the picture did!...and since I can't bake (in my GOOD oven) it seemed like the best solution to ONE of my problems!  This should come as no surprise, I did make some alterations to Recipe Girl's recipe...she didn't have BEANS in her chili - call me crazy but chili ain't chili without beans!  And I also like to use beef, not hamburger, but I guess hamburger is beef isn't it?  Well, you know what I mean...I want big chunks of meat, not crumbs, because, as you know, size matters!

 

 

 

 

 

 

This is a quick-cooking chili - it can be on the table in less than an hour!  And the flavor is really great...it tastes like...like...well, like chili...except that it's "velvety," almost like the consistency of spaghetti sauce, thick and smooth...and not the least bit pumpkin-y!  The color is brighter than what you might have with an "ordinary" chili - and what beautiful color it is, too!  Yummy, kids, no lie...make this one for the big game on Saturday!

 

Pumpkin Chili - Adapted from Recipe Girl and my own Famous Chili Recipe

2 lbs. Beef top round, sirloin or London Broil, cut into bite-size pieces

1 Tablespoon vegetable oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 white onion, diced

1 large green pepper, diced

1 clove garlic, minced

2 cans (28 oz.) diced tomatoes

2 cups canned pumpkin puree

2 Tablespoons chili powder

2 teaspoons cumin

1 can dark red kidney beans, rinsed and drained

1 can light red kidney beans, rinsed and drained

Sour cream and/or grated cheddar cheese for topping, optional

In a large Dutch oven, brown meat in vegetable oil.  Add onions and green pepper and continue to stir and cook over medium-high heat until onions have softened and meat is brown, about 10 minutes.  Add salt and pepper, garlic, diced tomatoes and pumpkin.  Stir all together.  Add in chili powder, cumin and both cans of beans.  Mix well.  Cover and simmer for 30 minutes.  Serve with a dollop of sour cream or grated cheddar cheese, if desired.  Serves 8.  (This chili is also great with the Pumpkin Corn Bread From Recipe Girl...truly, you must try it, I couldn't leave it alone! (You'll have to go toRecipe Girl to get the recipe - I didn't make one change as it was perfect just the way it was!)  If you make the Pumpkin Corn Bread then you must make some Maple butter to serve with it...to DIE FOR!!  Mix one teaspoon maple syrup into 3 tablespoons softened butter...slather, and I mean slather, all over a piece of this fabulous bread!