Pumpkin Chili

I love autumn. I love the chill in the air and the smell of fallen leaves. I love bonfires and hayrides and I love football. Chili seems to be the perfect dish to go with any autumn activities. This recipe is one of my favorites.

Pumpkin Chili

Ingredients

• 3 pounds lean ground beef
• 2 cups solid pack pumpkin (or non-candied yams, drained and mashed)
• 2 cans red kidney beans (or chili beans or combination of the two)
• 2 medium onions, chopped
• 1 cup water, or more if needed
• 1 clove garlic, minced
• 1 or 2 cans chopped tomatos
• 3 tablespoons chili powder, or more to taste
• few dashes of tabasco
• 2 tablespoons sugar
• 2 teaspoons garlic salt
• 2 bay leaves

Preparation 

In a large iron dutch oven, brown ground beef, simultaneously softening chopped onions. Drain off excess fat. I have a friend that puts her browned ground beef in a colendar and runs hot water over it to remove all the fat. However, it removes much of the flavor, too.

Mash pumpkin (or sweet potatoes/yams) and add to browned ground beef and onion mixture.

 

Add chili beans.

Add light red kidney beans.

Add tomatoes.

Add chili powder to taste. Start out with a couple of tablespoons. You can always taste it later and add more.

Add Bay Leaves.

Stir well, add about a cup of water and simmer over low heat for 1 to 2 hours. Do not let the chili dry out. Add more water if needed.

Remove bay leafs before serving. I like to make chili a day ahead of time and let the flavors marry overnight. Reheat before serving, adding a half cup more water if needed.

Serve in your favorite autumn bowls with crackers, garlic bread, or grilled cheese cut into small triangles.

 

________________________________________________________________________________________

Charm of the Carolines is participating in a few linky parties today. Click here for details.