It's time for chili!
Let me begin by saying that my bland palette cannot handle the traditional (or even slightly) spicy dishes, including chili. This basically knocks me out of enjoying one of my favorite cool weather dishes. Thumbs down. But, I found some luck with a little harvest food called pumpkin. Maybe you've noticed it around lately. I gave this recipe a try and..oh man, it is good.
You will need:
1 chopped onion
4 stalks chopped celery
1lb. ground beef
2 16 oz. cans tomato sauce
2 8 oz. cans red kidney beans
1 8 oz. can beef broth
2 diced tomatoes
2 teaspoons chili powder
1 8 oz. canned pumpkin
If you can find fresh pumpkin, even better. And if you are brave enough to cook your own, more power to you! (I will make my own one day, in ten years, when I have time.)
I'm no chef, but here's how I pulled it all together.
- Sauté your onion and celery in olive oil until translucent. Add some salt and pepper.
- Pour in a little beef broth to give it some room to cook and add some flavor.
- Let the broth warm for a minute, then drop in your beef and cook through. If you choose a higher fat beef, you may want to brown it in a separate pan to avoid all the grease. Also, a nice way to add flavor without heat (my poor tongue) is to add some breakfast sausage. This is a secret from my dad. He had been making his chili like this since I was a kid and it is de-light-ful.
- Next add the tomatoes, sauce, beans, chili powder and pumpkin. The pumpkin will give the chili a creamier texture and a sweet flavor. So go slow at first. I would start with two big tablespoons.
- Let it simmer for at least 30 minutes.
Bonus: no need for cheese or sour cream!
The Grace and Ricci Team