SPICY PUMPKIN BEEF CHILI RECIPE
SPICY PUMPKIN BEEF CHILI RECIPE:
RKsolid Kitchen ©
When it comes to changes of season, I get giddy thinking of all the food I can eat!! My first thought is always “what food is in season”? Fall = Endless Options = Foodie Heaven
There are a few things I love in life, working out, coffee, puppies, my boyfriend, and of course food.
Hungry isn’t a question, it is a constant.
So when fall hits, of course I start mentally curating the perfect weekly combination of meals, planning dinner parties, and hitting the farmers market up as often as possible.
I LOVE FALL. Not in the basic way of course. I can get down with a the pumpkin recipe every now and then, but I dont seek it out, over do it, or eat anything containing the label pumpkin Chances are, my pumpkin loving fanatic, there is no real pumpkin in your dish but a mere underwhelming sugary flavor. Star-what? This is actually, one of the only recipes I use pumpkin in, great in small doses. Moderation kids!
“If not for pumpkin, why do you love fall so much Rebecca?”
Well, friends, fall produces some of my favorite vegetables, fruits and weather lending themselves to wonderful recipes that are both sensationally aromatic and palate satiating. They can be a bit heavier, but when portions are the right size, the warmth and heartiness of a good fall dish is bar none.
Chili is the epitome of a fall dishes for me. I do a different variation every time, adding spice, savory, sweetness, grains, legumes, proteins, or as a topping. You can really get as creative as you want. This night, my handsome counterpart and I were feeling something spicy. We dig a dish that almost makes you sweat, so tread lightly on the peppers! …. and clearly, a glass of Cabernet is the perfect accompanying drink of choice. Napa, you sexy girl.
(1) Organic Sugar Pumpkin*
2lb lean grassfed ground beef
(2) medium vidalia onion, chopped
150z can Organic Diced Tomatoes with Green Chilies
2 Jalapeño OR 1 Habanero Pepper
(1) 6oz can Organic Tomato Paste
(2) 8oz can Organic Tomato Sauce
(2) cups of Organic Dark Red Kidney Beans**
(4) Chipotle Peppers in Adobo Sauce, seeded
(approx. 4) cups- 28-32oz dark beer (I used Leffe Brune)
1 tbsp Organic Coriander
2 tbsp Organic Ground Cumin
1 tbsp Organic Oregano
2 tbsp Organic Chili powder
*Any roasted & broiled squash will do, I used 1 Medium Butternut Squash & 1 large Sweet Potato last night as well
Set oven to 375 degrees.
Set aside baking sheet with parchment paper on top.
Cut Stem off Pumpkin. Slice pumpkin in half, scoop out seeds.
Drizzle with olive oil. Sprinkle some salt and black cracked pepper on top.
Place both sides face down.
Bake for 20-30 minutes, broil on medium for the last 5-6 minutes
In Frying Pan:
•Brown 2lb lean grassfed ground beef with chopped onions.
•Add 15oz can diced tomatoes with green chilies
Drain and add to crockpot when done
1. Add Beer, tomato paste, tomato sauce (kidney beans*), Pepper of Choice, Chipotle Peppers, Spices
2. Once squash and beef are ready: add remaining contents to crockpot
3. Set to high and leave for 2 hours!
Garnish with grated jalapeño sharp cheddar and a side of Jalapeño Cheddar Cornbread Muffins
This takes less than 25 minutes to prep, and once in the crockpot- your job is done!
You, your significant other, family, friends, and everyone alike will LOVE this recipe. It is hands down my go-to and favorite recipe of the fall.
Stay warm, stay full, and stay inspired…. and if you’re under 21, stay in school.