Saturday, October 22, 2011

31 Days of Pumpkin: Day 22

Yes They're All Ours:31 Days


Are you ready for something a little different??  I can't wait to share this nutritious and delicious recipe with you!  It is perfect for a cool fall day and uses pumpkin in a most extraordinary way . . .   

Introducing . . . . Pumpkin Chili!!



I must tell you that this was delicious!   My family all enjoyed it!  My husband ate three bowls and remarked that it was the best chili I had made in a quite a while.  I figured that was the right time to tell him that it had pumpkin in it!!!   ;)   Unbelievably, he still liked it and ate it again the next night!  :)

So, I hope you will give this unorthodox recipe a try!

Pumpkin Chili

Ingredients:

2 cups fresh or canned pumpkin puree
3 pounds ground beef
3 cans red kidney beans
3 cans diced tomatoes
1 large onion, chopped
2 Tablespoons chili powder
2 Tablespoons sugar
1 teaspoon salt

Directions:
  1. Brown ground beef and drain.
  2. Put ground beef into a large dutch oven.
  3. Add beans, tomatoes, onion, and spices.
  4. Bring to a boil; reduce heat.  Simmer on low for two hours or more.
  5. Serve with cornbread.

Now, I'm going to share with you the world's best cornbread recipe!!  This recipe comes from my friend, Heidi, and is everything she claims it to be -- "After trying numerous recipes, and deciding that nothing came close to Jiffy corn muffin mix, I have finally unearthed a recipe that is (drumroll, please) even better than Jiffy!"


The Best Cornbread  

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 egg
2-4 Tablespoons sugar
1/4 cup melted butter
cooking spray
2 Tablespoons butter

Directions:
  1. Preheat oven to 375 degrees F.
  2. Combine the first five ingredients in large bowl.
  3. In separate bowl, whisk together the next four ingredients.
  4. Spray an 8 or 9 inch baking pan or iron skillet with coking spray.  Put the butter in it and place it in the oven until the butter is totally melted and the pan or skillet is hot.
  5. Add wet ingredients to the dry ingredients and quickly stir together, just until combined.  
  6. Scrape batter into the buttered pan or skillet and bake until golden brown, about 25 minutes.
  7. Serve warm, with plenty of butter! 



3 comments:

Katie said...

Pumpkin Chili! Who would have thought. I may have to try that out. Of course, I won't tell my husband about the pumpkin until after he tries it either. ;)

Jennifer said...

What a great way to use up some of the squash I grew this summer.

Savannah McQueen said...

I am just amazed. I wouldn't think to add pumpkin to chili. Way to go with being adventurous.

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