| Double, double toil and trouble; |
Fire burn, and cauldron bubble.
With Halloween right around the corner, this Pumpkin Chili Mexicana from Nestle is the perfect way to ward off evil spirits and keep your trick or treaters warm on a chilly night. Spicy but with a hint of sweetness, you can't quite put your finger on the subtle flavor of the pumpkin. Saute the garlic, onion, red pepper, and beef then add the rest of the ingredients, bring it to a bubble and in thirty minutes you'll have a rich, hearty and most delicious chili. In my 10 inch oven I sauteed the beef and vegetables over a full compliment of coals then moved the bottom coals to a ring of 10 around the base of the oven, 18-20 coals on the lid kept it at a steady simmer. Feed your hobgoblins a bowl of this somewhat out of the ordinary but very healthy chili.
Pumpkin Chili Mexicana
2 Tblsp vegetable OR olive oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 lb. ground beef OR turkey
2 14.5 oz. cans diced tomatoes with Jalapenos (with juice)
1 15 oz. can pumpkin
1 8 oz. can tomato sauce
1 15 oz. can black OR kidney beans, drained
1/2 cup frozen or canned whole-kernel corn
1 Tblsp chili powder
1 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp cinnamon
1 Tblsp brown sugar
Lightly oil or spray dutch oven.
Heat olive oil over a full compliment of coals. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 minutes or until tender.
Add turkey OR beef, cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, corn, chili powder, cumin, black pepper, cinnamon and sugar.
Move coals to a ring around the base of the oven.
Cover with as many coals on the lid as needed to bring mixture to a boil.
Simmer for 30 minutes, stirring occasionally, or until chili is bubbling and heated all the way through.
Makes 6 servings.
Note: If you can't find diced tomatoes with jalapenos use two cans of regular diced tomatoes plus one 4 oz. can chopped, green chilies.
|Brown beef with vegetables over a full spread of coals|