- 2 lbs. ground beef
- 2 tsp. + 2 tsp. olive oil
- salt and fresh-ground black pepper to taste
- 1 large onion, chopped in half-inch pieces
- 1 or 2 green bell peppers, chopped in half-inch pieces
- 1 T minced garlic
- 2 cans (4 oz. each) diced green chiles (not Jalapenos unless you want it really spicy)
- 1 T all-purpose seasoning blend
- 1 T ground cumin
- 1 T chili powder (a blend of seasonings for chili)
- 1 T dried cilantro (probably optional, but good if you have some)
- 2 tsp. ground Ancho chiles (or use more chili powder if you don’t have Ancho)
- 1 tsp. dried oregano (preferably Mexican oregano, but you can use any oregano you have)
- 2 cans (14-15 oz. can) beef broth
- 2 cans (14.5 oz each) petite dice tomatoes
- 1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
- 1 can (6 oz. drained) black olives, cut in half lengthwise
- 1/2 cup finely chopped cilantro, plus more to add at the table (optional)
- 1/2 cup thinly sliced green onion, plus more to add at the table
- 2 T Green Tabasco Sauce (Use more or less to taste.)
- Heat 2 tsp. oil in a large non-stick frying pan. Add the ground beef and brown well over medium-high heat, stirring often and breaking apart with the turner (or a potato masher) as it cooks.
- When beef is nicely browned, season it with salt and fresh ground black pepper to taste and add it to a large soup pot that’s big enough to hold all the ingredients.
- Add the other 2 tsp. olive oil to the frying pan, add the chopped onion and green pepper, and cook over medium heat until the vegetables start to soften, about 3-4 minutes. Then add the minced garlic and diced green chiles (with juice) and cook about 2 minutes more.
- Add the all purpose seasoning, ground cumin, chili powder, dried cilantro (if using), ground Ancho chiles (or more chili powder) and dried oregano and cook a minute or two longer. Then add the onion-pepper-spice mixture to the soup pot.
- Deglaze the frying pan with one can of beef broth and add it the soup pot with the other can beef broth, diced tomatoes plus juice, the pumpkin, and the olive halves.
- Let the chili simmer over low heat for 45-90 minutes, stirring a few times. (It can cook a bit longer than 90 minutes if needed as long as the heat is low.)
- About 20 minutes before you want to serve, add the finely chopped cilantro, thinly sliced green onions, and Green Tabasco sauce. Let chili simmer 10 minutes more with those ingredients added.
- Serve hot, with additional chopped cilantro, sliced green onion, and more Green Tabasco Sauce to add at the table if desired.
This freezes well, and can be easily reheat in the microwave or in a pan on the stove. Recipe created by Kalyn and Jake and inspired by CrockPot Pumpkin Chili.
This recipe was found at KalynsKitchen.com.