Pumpkin, pumpkin, pumpkin! Well, seeing as how its almost thanksgiving there was an over abundance of pumpkin at the grocery store which got me thinking….hmm….I haven’t made one of my favorite chili’s in a while! And since it was a high of 32 degrees today, it’s about damn time! This chili is really a thing that you can add to or take away depending on your preferences, but it’s always good as is. The pumpkin flavor isn’t very pronounced but it gives the chili a slightly sweet back end flavor that let’s you know somethings different about what you just put in your mouth! Plus..its a great way to use up any of that extra orange stuff you have lying around after the big day!

Ingredients :

1 lb ground beef

1 medium onoin, chopped

1 bell pepper, chopped

2-3 cloves of garlic, chopped

2 tbs of olive oil

3 cups chicken stock

1 can pureed pumpkin

1 can black beans, drained and rinsed

1 can sweet corn, drained

1 can diced tomatoes

1 small can tomato sauce

1 tbs chili powder

1 1/2 tsp dried oregano

1 1/2 tsp cumin

1/8 tsp of cinnimon

1/4 tsp fresh nutmeg, grated from a nut

salt and pepper to taste

Method:

Ok…first chop up all your veggies, and take the lids off of all the cans. This just makes it easier down the road. Now throw in your ground beef, onion, garlic, bell pepper, and olive oil. Cook all of this on medium until the meat is browned. Drain the fat. Now add in all the rest of the ingredients and let this simmer for 20 minutes or so. Taste it, and see if you want to add anything! Serve this awesomeness with cheddar goldfish crackers, sour cream, and your favorite cheese!