Making chili is something I have been doing for years. My family loves it and it can feed a hungry heard and still have some leftovers. This Fall Pumpkin Chili is a lovely twist on my traditional chili.
1 lb ground beef or buffalo
1 lb Italian pork sausage (I like the links and squeeze them out of the cassings)
1 Green pepper
1 Red pepper
1 Lg onion
4 Cloves garlic
3-4 Fresh Jalopenos
1/2 Lemon juiced
1/4 Granny smith apple
2/3 Can pumpkin puree
8-10 Frozen bone broth cubes ( probably about 1- 1/2 cups)
50-60 oz’s Tomato Sauce
2 tsp curry
Sprinkle celery seed
1 tsp Cumin
1 tsp Corriander
S&P to taste
2 TBL Almond butter
1 tsp Cinnamon
Tbls Cacoa powder
Run all the veg, garlic and apple through a little chopper and saute in a big stock pot with bacon grease (or ghee). Use a little of your seasonings here, I like to layer my flavors throughout the cooking process.
Brown your meat in an iron skillet, again sprinkling with seasonings.
Add your tomatoes to the veg in the pot. Next add your remaining ingredients except pumpkin (reserve a bit of broth to deglaize your pan) including the browned meat.
Deglaize your meat skillet with the remaining broth and add the pumpkin. Mix well and add to your chili pot.
Set on low, cover and let go for an hour or so. You can place in crock pot as well on low for the day.
I serve over spaghetti squash with green onion, “sour cream” and cilantro. Other family members may add cheese if they like.