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Challenge: Fall Harvest

Pumpkin and Ground Beef Chili

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This chili is slightly spiced with cinnamon and smoked paprika, flavored with fresh aromatics, vegetables, grass-fed ground beef and of course, a good beer. It’s rich in flavor and hearty in texture and it tastes like Autumn in a bowl!

Pumpkin and Ground Beef Chili

  • Yield: 4-6

Ingredients

  • 1 3-4lb sugar pie pumpkin(you will need 2 cups cubed cooked pumpkin)
  • 4 tablespoons extra virgin olive oil, divide
  • 1 large yellow onion, diced
  • 3-4 cloves garlic, minced
  • 1 lb. grass fed ground beef
  • ¼ cup corn flour or 2 tablespoons corn starch
  • ½ teaspoon Korinje cinnamon
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ cup brown sugar
  • pinch of cayenne pepper (optional)
  • 1 tablespoon tomato paste
  • 1 12 ounce bottle of pilsner beer (or you can use a red ale or cream stout)
  • 1-2 cups beef or vegetable broth
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 15 ounce can of kidney or chili beans, drained
  • 1 dried bay leaf
  • Salt and freshly cracked black pepper to taste
  • Serve with sour cream, chopped cilantro, green onions and shredded cheddar cheese

Preparation

  1. Pre-heat the oven to 350F.
  2. Cut the sugar pie pumpkin in half and scoop out the seeds. Brush the flesh with 1-2 tablespoons of the olive oil and then place the pumpkin halves flesh side down in a baking dish.
  3. Add about one inch of water to the baking dish and then place it in the oven.
  4. You want to slightly under bake the pumpkin so that you can cube it for the chili. Bake the pumpkin for about 20 minutes and then check for tenderness. If it's still quite firm to the touch, bake the pumpkin for an additional 10 minutes or until the pumpkin is tender but firm. Remove the baking dish from the oven and let the pumpkin cool.
  5. In a large pot over medium high heat, add 2 tablespoons olive oil. Once the oil is hot, add the onion and sauté just until it's tender.
  6. Then add the garlic and the ground beef. While you're cooking the ground beef, mix in the ¼ cup of corn flour or corn starch.
  7. Stir in the cinnamon, smoked paprika, chili powder, coriander, cumin, brown sugar and pinch of cayenne.
  8. Once the ground beef is mostly cooked, don't overcook, add the tomato paste and beer. Stir until incorporated.
  9. Then add the 2 cans of beans, dried bay leaf and at least one cup of broth. Reserve the second cup of broth and use it as needed.
  10. Let the chili simmer on low for about 30 minutes to develop all the lush flavors.
  11. While your simmering the chili, peel and cube the cooled pumpkin. Gently stir the 2 cups pumpkin cubes into the chili and season to taste with salt and pepper. Add additional broth if needed.
  12. Serve with sour cream, chopped cilantro, green onion and cheddar cheese if desired. This chili will keep for about 3-4 days in the refrigerator. But I honestly don't think it'll be there in three days .

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