I have off work today!
Woop woop paarrttaayyyyyyy ??
And by party I mean eat breakfast, write this blog post, go to target and spend a little birthday money, order some Chinese takeout for dinner, and rellaaxxxx.
But to some people that is more fun than a party.
And by some people I mean me.
So why do I have off work today when it’s not a holiday or anything special?
Because we had parent teacher conferences until NINE pm last night. NINNNEEEEEEE.
It actually wasn’t bad. All the parents were super nice and supportive. But by nine pm I was having trouble talking in complete sentences and not slurring my words together.
Since every teacher had to be there all day/night for parent teacher conferences, we had a big pot luck dinner where everyone signed up to bring something.
This worked out extremely well for me because my fridge has been overflowing with food since Seth has been gone. This soup and this Pumpkin Chili were taking up a large amount of room and every time I opened the fridge they would say “You are going to have to eat me for every meal for the next two weeks before I go bad. You will never ever want to see a bowl of chili or a bowl of chicken soup again.”
So I signed up for soup, threw my huge amount of leftover chili into a Crock-Pot, and set off for the meetings.
Super convenient, right?!
The chili was a big hit – it got a lot of good reviews ?.
In fact, one of the teachers (she specifically told me to write about this on here) absolutely hates vegetables, and she made a specific point to come over and tell me how much she loved the chili despite the visible “chunks of vegetables” in there ? (fist bump) ?.
So a few things you should know about this yummy bowl of comfort:
- You don’t really taste the pumpkin. Its role in this dish is texture. 100% texture. It makes the chili so thick and luxurious, it thickens everything up really nicely, and it just adds a velvety-ness that you can’t really get from anything else. It was a delicious discovery!
- There are no beans. In my opinion, beans and chili aren’t necessarily a required combination. They function largely as a filler. I was planning on adding them, but then I tried the chili as it was, and I didn’t want to change anything! Feel free to add beans, though, if that’s how you like your chili. It will still be wonderful!
- Like all chili and most soups, this stuff gets better as it sits in the fridge. It’s a great make-ahead-meal!
This would work great as a Crock-Pot recipe as well. Break up the ground beef, throw everything in together, and cook on low for four-five hours or so. It’s a very relaxed recipe. You can change it up, you can leave it as is, you can add yummy toppings, you can eat it by itself – this chili is your oyster ?.
Yummy, yummy. Happy Friday! I’m going to take a nap…I’m still tired from yesterday. Whew!
- 2 pounds lean ground beef
- 2 onions, diced
- 5 cloves garlic, minced
- 14 oz can pumpkin puree
- 4 tablespoons chili powder
- 3 tablespoons cumin
- 1.5 tablespoons salt (plus more to taste)
- 32 oz box beef stock
- 14.5 oz can petite diced tomatoes
- 28 oz can crushed tomatoes
- 1 tablespoon cocoa powder
- Brown the beef in a large pot over medium high - high heat
- When all the beef is browned, remove to a plate and set aside
- Add your vegetables to the same pot along with a splash of beef stock to deglaze the pot
- Stir everything around and cook the vegetables until the onions have softened
- Add the ground beef back in
- Add the pumpkin
- Stir together until everything is evenly mixed
- Cook this mixture for about a minute, stirring periodically
- Add your chili powder, cumin, and salt
- Stir together and add both cans of tomatoes and your beef stock
- Bring to a boil
- Reduce to a simmer and cook for 30 minutes, stirring periodically
- Stir in your cocoa powder and season to taste with salt and pepper
*This recipe is gluten free*
In the mood for more yummy chili recipes? Check these out: