Saturday, October 29, 2011


"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
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.

~ 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)

I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin."

(It's the Great Pumpkin, Charlie Brown)


imac said...

Pumpkin pie eh.

Neat post and pics.

Happy Halloooooooooooooooeen.

Dewi said...

Joey, what a wonderful recipe, sounds pretty delectable as well.


Monica the Garden Faerie said...

Love pumpkins, can't grow 'em for the life of me. Love the close-ups of stems you took--they look all rugged and textural, just like big majestic trees.

Tatyana said...

You have the best pumpkins, Joey!

lindalou said...

Pumpkin chili...really? It sounds so unusual and intriguing. The biscuits sound great.

Love the pumpkin photos. You do such great work.

Curbstone Valley Farm said...

I hope you don't mind if we drop in for dinner? I never would have thought to add pumpkin to chili, now I'm intrigued...and those muffins sound delish!

D said...

I came right over here, dear Joey. You know me and how I love a good recipe. And this sounds delightful. Thank you and hope you guys are having a wonderful evening.

D said...

I was so excited about the chili, I forgot, well, you know... your photos.. terrific! :)

joey said...

Thanks, dear iMac ... Happy Halloween :)

Good stuff and thank you, Cooking ... a fall favorite!

Only you, dear Monica, and thank you. Love your take on life fun friend :)

Thanks Tatyana. Your sharing fall photos were delightful.

Hi Lindalou and thank you. Your trip looked like great fun. Anxious to see more photos.

An open invitation anytime, dear Clare. How fun would that be! This is truly a seasonal dish that I only make in Oct/Nov. The flavors shout fall!

Always something cookin' on the back burner ... that would be us, dear Diana. Autumn harvest is grand ... 'the bestest' time for cookin'. Thank you, dear sharing friend. (BTW ... can't wait to make your Roasted Squash and Apple Soup ... and might have to call while tasting ... :)

Beth at PlantPostings said...

I'm not sure whether I prefer the Thoreau or the Linus quote! Both are perfect for the season. And your recipes sound tasty--even though I'm very full from supper, they both elicited a twinge of hunger. :)

Kala said...

I love the Thoreau quote. And the recipe for the chili. And your fantastic collages Joey!

Racquel said...

That recipe for chili sounds really good, thanks for sharing it as well as your beautiful photos. :)

F Cameron said...

I'm going to send your recipe link to my son, Chris. He cooks for Nicole (she works 12-14 hour days as an anesthesiologist for organ transplants at Duke). He recently bragged on the benefit of pumpkin in cooking!

Happy Halloween, dear Joey.

joey said...

Too funny Plant Postings :) And they are tasty!

Thanks dear Kala. Happy November images ... I'm sure they will be stunning!

Thank you, Racquel. All were fun creations!

Do hope your son likes it, Freda. It's a 'winner dinner' in our house!

Gatsbys Gardens said...


I don't know how I missed this one, the chili and especially those muffins. I am aways looking for new twists on old recipes.


Cat said...

I just love pumpkins and all they represent! Beautiful images, Joey!

Lona said...

I just adore your Fall collages. Such gorgeous rusts and oranges.

joey said...

No problem, Eileen, I am having a hard time catching up on everything/everyone ... enjoy.

Welcome Lona and thank you. Autumn is definitely here and I'm finally accepting the passing of summer, especially enjoying the bountiful harvest.

Marysol said...

Pumpkin Chili sounds wonderfully-satisfying, but with the addition of Pumpkin Ale, it's a Monster Mash!

Who's the temptress now, who?! :)

joey said...

Luv it and you, Marysol ... 'Monster Mash' ... only you dear friend :)

Kathleen said...

what fabulous pumpkin photos and collages Joey. The chili sounds wonderful too. It seems like winter here with two big snows under our belts already. :(
I prefer a more gentle transition but what can we do about the weather, right?!