April ’11: Pumpkin Chili

No you don’t serve chilli with pretzels.  I just happened to have a large soft pretzel the other day😛 Finally got rid of some of my butternut squash🙂 The two pots of chilli was simmered for 3 hours.

Ingredients:

Stewing beef cubes………………………2 lbs
Butternut squash…………………………2 entire squashes
Pumpkin puree……………………………1-28oz can
Tomato puree (no salt)…………………1-28 oz can
Banana peppers………………….…………1 cup
Beef broth………………………………….4 cups
Onion, diced……………………………….2 cups
Garlic………………………………………..handful of cloves
Cumin……………………………………….3 teaspoons
Chili powder……………………………….1 tablespoon
Mirin…………………………………………….1 tablespoon
Worcestershire sauce……………………..1 tablespoon

Methods:

Add beef, salt and pepper to a large soup pot. Brown meat. Add diced onion and garlic. Cook until translucent.

Add pumpkin puree, tomatoes, beef broth, cumin, and chili powder. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: