"I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion."
~ Henry David Thoreau
~ A delightful autumn twist on traditional chili, rich in flavor and ...the simmering smell ... simply divine!
(a repost seasonal favorite in case you missed it)
2-3 lbs. lean ground beef
2 large chopped onions
1 chopped red pepper
1 chopped green, yellow, or orange pepper
2 (28 oz.) cans diced tomatoes with juice
2 cans rinsed black beans
1 large can pumpkin puree
1 can sliced black olives
1 bottle (12 oz.) Pumpkin Ale
(e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery
or Harvest Moon Pumpkin Ale)
2 heaping Tbsp. chili powder (or more to taste)
2 Tbsp. ground cinnamon
1 tsp. ground nutmeg
2 pinches of brown sugar
coarse salt & freshly ground pepper to taste
chopped green onions
- Cook beef in large stockpot until well browned. Drain excess fat.
- Add onions and peppers and cook until soft. Add tomatoes and juice, beans, pumpkin, black olives, beer, spices, brown sugar, salt & pepper. Bring to boil, lower heat, cover and simmer for 1 hour. Adjust seasonings. Let rest a bit before serving or refrigerate (even better) and reheat.
- Ladle hot chili into bowls and, if desired, top with dollop of sour cream and chopped green onions. Warm White Cheddar Scallion Muffins are delicious on the side.
WHITE CHEDDAR SCALLION MUFFINS
~ Tasty muffins are a favorite clipped from Food & Wine Oct. 2006
1 1/2 cups flour
1 1/2 tsp. baking powder
1 1/4 tsp. salt
1/4 tsp. cayenne pepper
4 cold Tbsp. unsalted butter, cut into small cubes
1/4 cup very finely chopped scallion greens
3 oz. (1 cup) shredded extra-sharp white cheddar cheese
1/2 cup plus 2 Tbsp. cold milk
- Preheat oven to 375-degrees. Lightly grease two 12-cup mini-muffin tins.
- In medium bowl, mix flour, baking powder, salt and cayenne. Using 2 knives, a pastry blender or fingers, work in the butter until mixture resembles coarse meal with some small pieces of butter still visible. Add scallion greens, cheese and milk. Stir with wooden spoon just until dough comes together.
- Scoop dough into prepared mini-muffin tins. Bake for about 25 minutes, until muffins are lightly browned on top. Transfer to wire rack to cool slightly. Serve warm. (2 dozen mini-muffins)