Friday, December 21, 2012

Pumpkin Chili

This is our family's favorite chili recipe.  This holiday season is perfect for tying a ribbon around a jar of  pumpkin chili, baking up a pie plate of cornbread and wishing a friend a Merry Christmas.

For those with nightshade allergies, skip the diced tomatoes and ketchup and use 4-1/2 cups of this tomato free ketchup .  Delete the chili powder.  Instead of chili powder you can add cumin to your taste.  I am not a big fan of cumin so I add a little at a time.  Also, because of the sweetness of the tomato free ketchup, add brown sugar one tablespoon at a time.  If you accidentally add too much sugar, you can add cocoa powder to lessen the sweetness.

1 pound ground meat ( beef, turkey, italian hot sausage)
1 medium onion, chopped
1 cup canned pumpkin
1 (28 ounce) can Pomi tomatoes, chopped
1 (16 ounce) kidney beans, drained
1 cup gf ketchup
7 Tbsp brown sugar
1-1/2 Tbsp apple cider vinegar
1/4 tsp allspice
1 Tbsp chili powder
2 tsp pumpkin pie spice
Salt and pepper to taste

In a large skillet brown the ground meat and onions.  Drain off any excess grease.
Add the rest of the ingredients.  Stir well.
Bring to a boil, then let simmer and heat through for at least an hour.
Serve over hot rice or gf cornbread.

Note:  If you think the chili is too thick add 1-2 Tbsp of broth.

Don't have pumpkin pie spice on hand use this recipe:

4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground allspice (or cloves)

Mix thoroughly and place in an air tight jar.

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