- 1 pound ground beef (80-20)
- 1/4 cup of water
- 1 medium onion, chopped (about 1 cup)
- 1 tablespoon olive oil
- 1 red pepper, chopped (about 1 1/2 cups)
- 1 jalapeno, seeded and minced (can use less if desired)
- 1 teaspoon salt
- 1 28 ounce can of diced tomatoes (with juice)
- 40.5 ounce can of kidney beans (undrained)
- 12 ounces pumpkin puree (not pumpkin pie filling)
- 2 teaspoon cumin
- 1 1/2 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoon dutch cocoa
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 1/2 teaspoon black pepper
- 1/4–1/2 teaspoon cayenne (per your liking)
- Oyster crackers
- Green onion
- Shredded cheddar
- Sour cream
- In a heavy bottomed pan over low heat, add the ground meat, 1 teaspoon of salt and water. Cook it low and slow. As you cook, use a potato masher or wooden spoon to stir and break up the pieces. When done, drain the liquid and set the meat aside.
- Place the pot back on the stove, put the heat to medium, and add the olive oil to the pan. When the olive oil shimmers add the onion and peppers, sautéing for 5 minutes or until the onions soften and start to turn translucent.
- To the pot add the tomatoes, juice, beans (with liquid), pumpkin puree, rest of the seasonings and spices plus the beef. Stir to combine and bring to a slow boil.
- Once it begins to bubble, reduce the heat to low and partially place a lid on top. Cook for an hour stirring every 15/20 minutes.
- Remove the lid, stir and taste for seasoning.
- Serve with chopped green onions, shredded cheddar, sour cream and oyster crackers if desired.
- Refrigerate the rest or allow to cool completely prior to packaging up for freezer meals.
Chili always, always tastes better the second day! You do not taste the pumpkin in the recipe. Instead it adds another level of flavor complexity to the dish giving it a must richer, deeper flavor.