Cooking has always been a big part of my life. Growing up on a farm in central NY was a great way to learn at my mom's side! And I have been enjoying kitchen time ever since! This blog will be a way for me to share some of the memories of my kitchen days of the past and share recipes and ideas that I am finding now! Enjoy!
Wednesday, November 2, 2011
My friend, Tiffany, mentioned pumpkin chili on her facebook. It sounded so interesting to me...so I went online and found a recipe. It is delicious!! So I am sharing! And, thanks, Tiffany!!!
Ingredients 1.5 pounds ground chuck 1 – 15 oz can dark red kidney beans 1 – 15 oz can light red kidney beans 2 – 14 oz cans pumpkin puree 2 – 28 oz cans crushed or diced tomatoes 4 cups beef broth 1 large onion, diced 1 large green pepper, diced 2 cloves garlic, diced 3 teaspoons cumin 1 teaspoon chili powder, or more to suite your tastes 1 teaspoon salt 1 teaspoon pepper 2 teaspoons dried cilantro 2 teaspoons dried oregano 1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.
Crock Pot: 1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.
** The only thing I did differently was I used pinto beans because my hubby does not care for kidney beans.