Ingredients
- 1 Tbsp coconut oil or pure beef tallow (such as Fatworks Pure Tallow)
- 2 cups chopped yellow onion (about 1 large onion)
- 1 medium green bell pepper, diced
- 6 cloves garlic, minced
- 1 ½ pounds grass-fed ground beef or bison
- 1 28-oz can diced tomatoes
- ½ 6-oz. can tomato paste
- 1 14-oz. can pumpkin puree
- ½ – 1 cup chicken broth or water (homemade or store-bought)
- 2 ½ tsp. dried oregano
- 2 Tbsp. chili powder
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground cumin
- 1 tsp. sea salt
- 1/4 tsp black pepper
Directions
- Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
- Add the garlic and cook an additional 30 seconds or until fragrant.
- Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
- Transfer meat mixture to the slow cooker.
- Add remaining ingredients and stir.
- Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.
This sounds absolutely fabulous (and the show is too). I’ll be trying this.
It’s very good, not as strong of a pumpkin flavor as I would have liked. I would add a bit more next time I make it.
What show are you talking about?
I’m wondering if fresh pumpkin may make a difference? We’ll experiment and see. Plenty of time for chili season experiments. The show is a British sitcom, Absolutely Fabulous
I have no I idea where I saw this but some person or cooking show or something like that did a test between fresh pumpkin and canned. The fresh took some much time and effort, plus you have the get the right kind of pumpkin which is not usually sold in many stores. In the end I believe they said it was fine but the canned stuff just tasted better.
Also, I’m just now realizing I bought my pumpkin puree from Aldi (discount grocery store) and it’s the store brand. I bet this is the main thing I should look to improve on. Ingredient quality. I should have gone with a better name brand.
I’ve made dozens of pumpkin pies, soups, cookies, etc with fresh and canned pumpkin. It’s one of the few products on the market where the canned goods are just as nice as the fresh when it comes to recipe outcome. Now I’m not sure if there’s a great difference in brands when it comes to quality, but I usually get Libby’s.
To OP’s point of wanting more pumpkin flavor, lightly fry the puree with some salt and MSG (or another umami component such as soy sauce or fish sauce) with a pinch of nutmeg and allspice. Balance with acid of choice (apple cider vinegar or black vinegar work very well, but honestly any will do) and you should get more pumpkin flavor out of your puree.
Is that Tapatío on the sour cream? I’m hoping I can recognize it by sight in the wild… ,)
Pumpkin chilli?? Damn I’m in
Acv seems good. I’ve never had black vinegar. Can you try to describe the favor, please?
Hm, Aldi brands are touch and go; maybe. I’m wondering if there is specific type that may be better.
