Thursday, October 14, 2010

Pumpkin Chili

1.5 lbs lean ground beef
1 cup solid pack pumpkin
1 cans (15oz)  light red kidney beans, drained and rinsed
1 medium onion, chopped
2 cans (15 oz each) chopped tomatoes
2 tbsp chili powder
1/4 tsp red pepper flakes
1 tbsp sugar
3/4 tsp salt
1 bay leaves
2 cloves chopped garlic.
sour cream and shredded cheese, optional

1. In a large pot, brown ground beef and drain off excess fat.

2. Add the remaining ingredients (except the cheese and sour cream), stir well, cover and simmer over low heat for 1 to 2 hours. Stir occasionally, tasting to adjust spices to preference. Water or tomato juice may be added gradually to thin to desired consistency.

3. Serve topped with sour cream and shredded cheese, if desired.

Serves 4.

1 comments:

Daniel James,  October 14, 2010 at 6:56 PM  

I made a mistake in the preparation when my eyes darted to an adjacent recipe and I mistakenly added 46 ounces of tomato juice. However, almost all of it simmered off during the hour and I did not need to add any other liquid!

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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