Shelly's Recipe

PUMKIN CHILI WITH PUMPKIN CORNBREAD

Category: Chili

2 lbs ground beef
1 large onion, chopped
1 large green pepper, chopped
1-2 jalapenos, finely diced
2 cloves garlic, chopped
2 – 15 oz cans pumpkin puree
1 15 oz can black beans
1 15 oz can kidney beans
1 – 6 oz can tomato paste
2 – 28 oz cans crushed tomatoes or (frozen tomatoes)
2 tablespoons cumin
3 tablespoons Chili powder
salt and pepper to taste
olive oil
1 bottle pumpkin or Mexican beer

Preheat a large skillet or soup pot. Drizzle with olive oil and add ground beef, Brown meat. Then add onion, green pepper, jalapeno’s and garlic, cook about 3-4 minutes. Add salt and pepper, to taste.

Add pumpkin puree, tomatoes, tomato paste, spices, and beans. Season with salt and pepper to taste. Add beer.

Bring chili to boil over medium heat and turn to a simmer for about 2 hours. Serve with shredded cheese and pumpkin cornbread.

Pumpkin Cornbread
1 8.5 box jiffy corn muffin mix
1 teaspoon baking powder
dash of salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 whole egg
1/3 cup milk
1 cup Pumpkin Puree
1 Tablespoon Molasses

Preheat the oven to 400 degrees F and grease an muffin tins.

In a medium bowl, whisk together the jiffy mix, baking powder, salt and spices.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, milk, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the muffin cups. Let rest 5 minutes before baking.

Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with a pat of butter.