Hello Lovelies!
This week has been so hectic getting ready for my Halloween party! I had some trouble with my sangria and just made it last night, I will feature the recipe on Wednesday along with my party re cap and all the food! I don't want to leave you without anything today, so I made a pumpkin chilithe other day and I loved it so did my boo and bestie. I got the recipe from littlespicejar.com I used her pancake recipe for the at home brunch a month back. It was very good I changed a few things in it to match my taste, but overall I will be making this again really soon! I didn't plan on sharing this with you so soon so I don't have a lot of pictures... I know I am so sorry! I promise Wednesday will be a nice treat no tricks promise! I hope everyone has a safe and fun Halloween! See you Wednesday lovelies!
Ingredients:
Meat
1 lb Ground beef, lean (ground turkey would work as well and be healthier)
Produce
2 (14.5 ounce) cans Beans, black
4 cloves Garlic
2 Jalapenos
1 Onion, medium
1 (15 ounce) can Pumpkin
1 Red bell pepper
1 (14.5 ounce) can Tomatoes, fire-roasted
1 cilantro bundle
2 green onions diced
Canned Goods
1 cups Water or broth
Condiments
1 (15 ounce) can Tomato sauce
1 tbsp Worchestershire sauce
Baking & Spices
2 tbsp Brown sugar
1 tbsp cumin and chili powder (I used chili poweder & chyenne pepper, since I like spicy)
2 tsp Paprika, smoked
1 tsp Pumpkin spice
Oils & Vinegars
1 tbsp Oil
Dairy
1 Sour cream
Cooking:
Heat the oil in a pot over medium heat. Add the ground meat and crumble. Allow it to brown completely, about 4-5 minutes. If you have excess grease, drain. Add the onions, bell pepper, jalapeños, and garlic to the pot and brown for 4-7 minutes until the onions are translucent.
STOVE TOP: Add all the remaining chili ingredients to the pot and allow to come to a simmer before covering and lowering the heat. Allow to simmer for 1 hour. Check to see if the chili needs additional liquid at this time, more broth or water I thought mine was just fine. Allow the chili to simmer for another hour or until the veggies soften. Add more salt and pepper to taste.
SLOW COOKER: Transfer the browned beef mixture to a slow cooker. Add the remaining ingredients for the chili, stir, cover and allow to cook on the high setting for 3-4 hours OR on the low setting for 6-8 hours. If adding quinoa, do so in the last 10-15 minutes or the cooking time. Season with salt and pepper to taste.
Serve chili with diced green onion's, cilantro, and sour cream ! Enjoy Lovelies!