Tag Archives: Chili

Smoky Chili con Carne with Pumpkin

Smoky Chili con carne with Pumpkin is a hearty family favourite full of flavor!

This Chili con carne with Pumpkin is slightly spicy and also has a smoky flavor that makes you want to take just one more bite each time.
A true crowd pleaser that freezes well and even tastes better the next day. The recipe can be easily doubled so you can keep some in the freezer. You can also serve this over a tray of nachos or in tacos. Or how about in a bun? The possibilities are endless…
The recipe itself is a no-brainer, although the ingredient list may seem long it’s put together in minutes. I started off with browning the beef in a heavy based pot, then added the onion and garlic. Then basically you add the remaining ingredients up until the corn meal and just leave it to simmer for about an hour and a half, or until 30 minutes before you want to eat. Finally you add the beans and pumpkin and Voilà…chili. The pumpkin adds a seasonal twist.

Serves : 6

INGREDIENTS;

1 Tablespoons Olive Oil
1. lbs. ground beef
1 tsp. salt and freshly ground black pepper
1 medium onion, peeled and chopped fine
3 garlic cloves, peeled and grated or chopped
2 tsp. ground Cumin
2 tsp. dried oregano
1 tsp. dried Thyme
1 tsp. chili powder
2 tbsp. sweet smoked paprika
1 – 2 tsp. chopped chipotles in adobo (depending on how hot you like it)
1 tbsp. tomato paste
1 tsp. Worcestershire sauce
1-2 tbsp. Liquid Smoke (you may leave out)
2 tsp. sugar
1 (28-ounce) can crushed tomatoes
1/2 cinnamon stick
1 tsp unsweetened cocoa
2 C. beef stock
2 tbsp. cornmeal (for thickening)
1/4 C. Chopped Coriander reserve some more for serving
1 cup diced peeled pumpkin
1 (15-ounce) cans dark red kidney beans, drained and rinsed



INSTRUCTIONS:


Heat a large casserole or pot and add the olive oil. Once hot add the beef and fry until brown, add the onion and stir for a few minutes , add the garlic.
Add the spices; cumin, oregano, thyme, chili powder and smoked paprika. Keep stirring
Add the chopped chipotles, the tomato paste, Worcestershire sauce, liquid smoke and the sugar, stir and add the crushed tomatoes.
Add the cocoa and the half cinnamon stick and the beef stock. Simmer for an hour and a half.
Add the drained kidney beans and pumpkin and the chopped coriander, reserving some for serving. Add these about 30 minutes before serving.
Thicken the chili if necessary with some corn meal.
Serve in bowl with avocado slices, sour cream, grated cheese, chopped onion and nachos if desired.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

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I feel like putting on a big sweater and pulling the sleeves over my hands while I eat a bowl of Chili…..

I had been walking around with this image in my head for a while and since the temperatures are dropping here in NL, I’ve made that vision finally come true. I wanted something different from the classic “chili con carne”, so I made pulled beef instead, with a mexican twist.

And since “twist” is my middle name, I’ve made a different kind of Cornbread to go with it. One with softness and texture at the same time, some cheese for extra flavour and a tiny Jalapeño kick, and I say tiny because I have only used half a Jalapeño. I still wanted to be able to eat the chili at a reasonable speed.

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Ingredients Chili;

3 Tablespoons Olive Oil

2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices

1 tsp. Himalayan salt and freshly ground black pepper

2 tbsp. All Purpose Unbleached Flour

2 medium onions, peeled and chopped fine

3  garlic cloves, peeled and grated

2 tbsp. Unsweetened Cocoa (this is a must)

2 tbsp. ground Cumin

2 tbsp. sweet smoked paprika

¼ cup tomato paste

2 Tablespoon fresh oregano leafs or 2 teaspoon dried

1/2 tsp. dried Thyme

1/2 tsp. crushed red pepper, or to taste

1/4 C. Chopped Coriander

1 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can crushed tomatoes

2 C. beef stock

1-2 tbsp. Liquid Smoke

1 – 2 tsp. chopped chipotle (depending on how hot you like it)

1 tbsp. coconut sugar or sweetener of choice

1/2 cinnamon stick

2 bay leaves

2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

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Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour  until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.

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Ingredients Jalapeño Cheddar Corn Bread;

1 C. corn meal

1 C. Spelt Flour

2 tsp. Baking Powder

1 tsp. dried Onion Powder

1/2 tsp.

1/2 tsp Baking Soda

1 tbsp. honey

1/2 C. corn kernels form a can, drained

1/2 C. Cheddar cheese, grated

3/4 C. unsweetened plain yoghurt (or soy)

1/2 C of milk (or unsweetened soy) + 1 tbsp.

2 large eggs at room temperature

1/2 Jalapeño, sliced and deseeded

3 tbsp. olive oil

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Method;

Pre heat the oven to 425° F / 220° C

Put an 8″ cast iron skillet in the oven too to pre heat

In a bowl mix all the dry ingredients and stir to mix. Add the wet ingredients and stir to combine.

Remove the cast iron skillet from the oven with an oven mitt! Oil spray generously and pour the cornbread batter in the skillet.

Place on a rack in the middle of the oven and bake from 20-25 min.

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Maybe get some Mexican beer to go with it!

Not quite what you’re looking for? How about Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli