I was going to make the chili that won me the title of 'Grand Champion' at the Erickson's 4th of July party a couple of years ago: my Chili al Diavolo, but I didn't have three hours to braise the meat or overnight to let the flavors develop. So, I adjusted the recipe to have more flavor upfront versus needing to steep...plus I added some pumpkin puree. 'Tis the season, after all.
1 pound 96/4 organic beef
1 large onion
1 large red pepper
1 large can of crushed tomatoes
paprika
cumin
ancho chili powder
sea salt
2 cans of black beans
1 C pumpkin puree
red wine
Dice the onions and red bell peppers. Sauté in olive oil till they start to soften. Brown the beef with the onion-pepper mixture. Season with cumin, sea salt, paprika, and ancho chili powder. Add the pumpkin, crushed tomatoes, pumpkin puree, and beans. Bring to a boil, then simmer for one hour. Serve hot, topped with plain greek yogurt, shredded cheese, and a dash of paprika. Serve with pumpkin cornbread.
1 large onion
1 large red pepper
1 large can of crushed tomatoes
paprika
cumin
ancho chili powder
sea salt
2 cans of black beans
1 C pumpkin puree
red wine
Dice the onions and red bell peppers. Sauté in olive oil till they start to soften. Brown the beef with the onion-pepper mixture. Season with cumin, sea salt, paprika, and ancho chili powder. Add the pumpkin, crushed tomatoes, pumpkin puree, and beans. Bring to a boil, then simmer for one hour. Serve hot, topped with plain greek yogurt, shredded cheese, and a dash of paprika. Serve with pumpkin cornbread.
Comments
Post a Comment