Pumpkin Chipotle Chili

Pumpkin Chipotle Chili (Courtesy of Culinary Instructor Rachel Fredricks)

Traditional Recipe
2 pounds ground beef
1 large onion, diced
3-5 cloves garlic, minced
2 15-oz cans black beans, drained and rinsed
1 46-ounce can tomato sauce
1 28-ounce can stewed tomatoes in juice
2 cups canned pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons ground cumin
1 tablespoon chili powder
1 T canned chipotle peppers in adobo sauce, seeded and minced
1/4 cup brown sugar
salt to taste

Method
In a Dutch oven, over medium heat, brown meat and drain.

Stir in onion and garlic, then cook 5 minutes longer.

Stir in remaining ingredients and simmer for at least 1 hour.

Serve with cornbread or warm tortillas.

Slow Cooker Recipe
2 pounds beef stew meat
1 large onion, diced
3-5 cloves garlic, minced
2 15-oz cans black beans, drained and rinsed
1 28-oz can stewed tomatoes in juice
1 cup tomato sauce
2 cups pumpkin puree
2 t pumpkin pie spice
2 t ground cumin
1 T chili powder
1 T canned chipotle peppers in adobo sauce, seeded and minced
1/4 cup brown sugar
salt to taste

Method
Place stew meat, onions, garlic, and beans in the bottom of the slow cooker. Stir together remaining ingredients and pour over.

Cover and cook on low for about 8 hours or high for about 4. (If you have time brown the stew meat in a skillet in batches with a little olive oil before placing in slow cooker, to develop a more robust beef flavor.)

Serve with cornbread or warm tortillas.

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