(as seen in Rebecca's Cecil Whig Column "Cooking At Home")
Pumpkin Chili
Makes 4 Servings
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1 tablespoon vegetable oil
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2 pound ground chuck
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4 1/2 tablespoons Becca’s Chili Seasoning (see recipe below or use store-bought)
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1 medium onion, finely chopped
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8 ounces, plus another 7 ounces of canned Solid Pumpkin (I like Libby’s); the range is depending how much you like the pumpkin flavor
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1 28-ounce can diced tomatoes with its juices
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1 15-ounce canned kidney beans, drained
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1 teaspoon table salt
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1 cup cheddar cheese, shredded
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Preheat a heavy metal pot over medium-low heat. Coat the bottom of the pot thoroughly with the oil and add in the ground chuck. Cook for about five minutes until the meat starts to lose its red raw color, then sprinkle in the chili seasoning and onion and cook until the onions are translucent, or about 5 minutes. Add the 8 oz of pumpkin, tomatoes, and kidney beans stirring constantly. Reduce the heat to low, cover the pot, and let the chili cook for about 25 minutes. Taste the chili and add another 7 ounces of pumpkin if you want to. Pumpkin will make the chili much thicker and give it a deeper taste. It’s best to add a little at a time at this point.
To serve, spoon out some Pumpkin Chili in a deep bowl (try the bread bowl) and sprinkle it with a handful of cheese. Serve immediately.
Becca's Chili Seasoning:
Makes about 4 1/2 Tablespoons
1 1/2 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon ground oregano
1/2 teaspoon nutmeg
1/2 teaspoon table salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
To make the chili seasoning mix the brown sugar, cumin, chili, oregano, nutmeg, salt, garlic, onion, and celery salt in a bowl until well combined.