Suzy's Pantry Chili
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This is one of my favorite chili recipes, with a secret nutritional boost from canned pumpkin! You can adapt the recipe to use what you have on hand. No ground beef? Use ground turkey, chicken or even leave the meat out, just add an extra can of beans. No kidney beans? Mix it up and use pintos, black beans or garbanzos.
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Ingredients
- 1 onion, diced
- 4 cloves garlic, minced
- 1 lb. ground beef
- 1 teaspoon Kosher Salt
- 3 tablespoons cumin
- 1 teaspoon cayenne pepper
- 3 tablespoons chipotle peppers in adobe, diced
- 28 oz. diced tomatoes in juice, undrained
- 8 oz. tomato sauce
- 2 15 oz. cans Kidney beans
- 15 oz. can 100% pure pumpkin *not pumpkin pie mix!
- 8 oz. Hard apple cider *the cook gets to drink the other 4 oz.
- 1 tablespoon chocolate syrup or cocoa powder
- 1 tablespoon granulated sugar
- 3 tablespoons chili powder
Servings: with leftovers
Instructions
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Heat a large stock pot over medium high heat. Add ground beef, diced onions, garlic and 1 teaspoon kosher. Cook until meat is browned, drain fat and return meat/onion mixture to the pot.
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Over medium heat, stir in cumin, chili powder, cayenne pepper, and chipotle peppers in adobe.
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Add tomatoes and their juice, tomato sauce, beans, pumpkin, hard cider, chocolate, and sugar.
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Put a lid on the pot and simmer for one hour, stirring occasionally. Taste for seasoning and adjust to your taste as necessary.
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Serve with a drizzle of yogurt or sour cream, grated cheese, cilantro, tortilla chips or cornbread.
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