Drunken Punkin’ Chili
It’s Fall Y’all! Happy October 1st. I don’t know about you, but I’m in the mood for all things pumpkin. Super healthy and super versatile, it’s simple to take from sweet to savory. Oh the Joys of Pumpkins. Nothing says Happy Fall better than a house full of pumpkins. From Food to Decor, Pumpkins are Perfect! You can even imbibe in a delicious Pumpkin Beer. Hence, the name for my chili: Drunken Punkin’ Chili. Now, Let’s get this party started!!!
And, as always, try and use Fresh Organic, Local or Homegrown Ingredients as much as possible. Mine is Organic Drunken Punkin’ Chili (all except for the Beer).
In a LARGE SOUP POT Heat 2 T EVOO. Add 1lb. of Ground Pork seasoned with Salt & Pepper (or your meat of choice. You can substitute Chicken, Turkey, Beef, or omit the meat altogether to make Vegetarian Drunken Punkin’ Chili). After Meat is Nice and Brown, Add in Chopped Veggies.
Sprinkle with Salt & Pepper. Simmer on Med-High about 5 – 8 mins until Veggies start to turn translucent. Meanwhile…
When Veggies are softened, Add Mushrooms to the Pot.
Next, Add Garlic and Spices
Simmer the Garlic and Spices for about 5 mins. Your house should start smelling heavenly right about now…
Simmer until Tomatoes start to BURST.
Add 1 Bottle Pumpkin Ale and bring to a Boil.
Add 2 T Tomato Paste and 1 can Pumpkin. Reserve about 2 T of the Pumpkin and set aside.
Add Cans of Beans and Simmer.
About 5 mins before serving, toss in a handful of sliced Tatsoi.
Drunken Punkin’ Chili w/ Scented Sour Cream
1 Pumpkin Beer
1 lb. Ground Pork (chicken, beef, turkey, or omit for Vegetarian)
2 T GOOD QUALITY EVOO
1 Red Onion diced
1 Yellow Onion diced
1 Red Pepper diced
1 Green Pepper diced
3 Carrrots diced
1-2 cups Whole Cherry or Grape Tomatoes
1 lb. Baby Bella Mushrooms sliced
2 cups Crushed Tomatoes no salt added
2 T Tomato Paste
1 Can Pumpkin (reserve 2 T)
4-6 Cloves Garlic minced
2 T Oregano
3 T Chili Powder
2 T Ground Roasted Cumin (or regular)
1 T Smoked Paprika
1 t Saigon Cinnamon
1/4 t Cayenne
1/8 t Red Chili Flakes
1/8 T Allspice
1/8 T Nutmeg
2 Cans Black Beans
1 Can Red Kidney Beans
1 Can Chili Beans
Handful of Tatsoi (or kale, chard, spinach…any hearty green)
Brown Meat in Large Soup Pot. Add Chopped Onions, Peppers & Carrots. Season with Salt and Pepper. Simmer 8-10 mins until softened. Add Mushrooms. Cook about 5 mins until Shrooms are cooked a bit. Add Garlic and Spices. Simmer 5 more mins until house is fragrant. Add Fresh Tomatoes and cook until they start to Burst. Add Pumpkin Beer and Boxed or Canned Crushed Tomatoes. Bring to a Boil. Drop Heat to Med-Low and Add Tomato Paste and Canned Pumpkin. Simmer 15-30 mins. Taste for Seasonings. Adjust. Add Beans. Simmer till Dinner!!!
Pumpkin-Scented Sour Cream
1 Cup Sour Cream
2 T Reserved Pumpkin Puree
1/2 t Cinnamon
1/2 t Cumin
Mix to combine. Refrigerate until ready.
Again, feel free to adjust the seasonings and spices to your tastes. And you can switch up the beans as well. Use up what you have on hand! I was thinking about adding corn, but went with the greens instead. You could try adding a cup or so of frozen corn in at the end and omit the greens.
Always use ingredients that YOU like! If you hate mushrooms, like my Mom, leave them out or chop them in smaller pieces. If you don’t have any Fresh Grape or Cherry Tomatoes, use and extra cup or so of canned or boxed diced tomatoes. Or, if you don’t like them whole, chop them up before adding!
Also, in many Pumpkin Chili recipes, you see chipotle peppers in adobe sauce. It is basically a super smokey jalapeño. I, personally, do not care for them. But, if you like it: use 1 or 2 peppers (seeds scraped out) and a few spoonfuls of the sauce. A little goes a long way with these. Instead, I use a good Hot Sauce when serving, if need be. In this recipe I replaced it with some Cayenne Pepper. If i had a a fresh jalapeño, serrano or thai chile pepper, I would have sautéed those up with the veggies.
This recipe makes a HUGE Pot. If you want to make it for yourself or a couple, cut the onion and pepper down to one and only 2 cans of beans. And be sure to cut the spices in about half.
Also, I will adjust the seasonings at the END and take out a few ladlefuls to cool in bowls for the kids. Then, I add the Hot Sauce or a tad more chili powder, or whatever else I think it might need. That way I can add a bit more spice for the adults, but still keep it kid friendly!
Chili is one of the most versitile and forgiving dishes. So easy to modify and make your own. I don’t think I have ever made a pot of chili that tasted the same as the next! It all depends on what I have in stock in the pantry or what veggies I need to use up! You could also change out the pumpkin for squash!
Really, With Chili, Anything Is Possible!