AUTUMN GIFT TO 'SWEETEN OUR LIPS' ~ PUMPKIN CHILI

"For ....we can make liquor to sweeten our lips

Of pumpkins and parsnips and walnut-tree chips."

~ Henry David Thoreau, 'Walden' (1854)

Autumn Texture Overlay

(original photo at Franklin Cider Mill, Franklin MI)

PUMPKIN CHILI

~ 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)

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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

sour cream

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.

Note: Easy make ahead treat for Thanksgiving house guests.