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| Drunken Pumpkin Chili |
It's been way too long since I've blogged...and I promised to share recipes. Sorry for the delay.
Over the last month and a half not too much has really happened in my life. It's routine and that's good. Drew and I went to Detroit to visit my family. We had a great time! Got together with a Kirby House guest/friend and spent an afternoon in downtown Detroit. What a great time! The city looks wonderful. Much different than my last day of work on April 24, 1998. We spent most of the time in the Bier Garten - that sandy beach area right in the center of downtown.
Then we were treated out to dinner in Royal Oak by another guest/friend. (I need to start getting rid of the "guest" part.) What a nice treat. After dinner we went to a bar in Royal Oak and ran into Saugatuck friends! How crazy is that?
The rest of our time was spent going to Greenfield Village, Eastern Market and spending time with my family. It was a great trip. Wish we had more time.
Last year I didn't get the backyard gazebo down in time before the early snow fall and the roof of it collapsed. We got a new roof this year and we enjoyed it this summer. The last few weeks I did get all the furniture, cushions put away, the roof off and everything else buckled down and tied up. Even got most of the leaves raked. I made it just in time!
Drew and I had been trying to share the Audi with our work schedules. We both live so close to work that I couldn't justify another vehicle, until I found one. We got a 2001 Dodge Grand Caravan for $250! A couple minor and cheap repairs and it's been running great. At least it's dependable enough for me to get to and from work....even Holland! Not sure that I would trust it on a lengthy road trip, but hey, it works for our needs. Thank God!
Ok, so now for the recipe. This is great chili, especially for the fall and winter months. Make a big pot and store some in the freezer. (Be sure to label the container-so you know what's in it and when you made it.) This is not my recipe but I found it on the internet and have made it twice. The recipe says the prep time is "10 minutes" that is bull crap! It's more like 30 minutes at least. So, take your time and just enjoy chopping the vegetables as you watch an episode of Judge Judy or something on the Food Network!
Drunken Pumpkin Chili
Total Time: 1 hour, 20 minutes
Prep: 10 minutes - (more like 30)
Cook: 1 hour, 10 minutes
Yield: 6 servings
Ingredients
1 pound 93% lean ground beef (optional)
3 cloves garlic, minced
1 medium onion, chopped
2 large carrots, diced
1 yellow bell pepper, diced
1 bay leaf
1 tablespoon cumin
1 tablespoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon tomato paste
1 cup pumpkin ale
15-ounce container pure pumpkin puree
15-ounce container diced tomatoes
2 canned chipotle peppers in adobo sauce, seeds removed and minced
15-ounce container black beans, drained and thoroughly rinsed
15-ounce container cannellini beans, drained and thoroughly rinsed (optional)
Salt and freshly ground black pepper
Directions
Add the ground beef to a dutch oven or large stock pot and adjust
heat to medium-high. Break up the meat using a wooden spoon, and
immediately add the minced garlic, diced onion, diced carrots, and diced
bell pepper. Season with salt and pepper. Cook for about 7 minutes,
or until the meat is nicely browned and the veggies are softened. Reduce
the heat to medium. Add the bay leaf, cumin, oregano, cinnamon,
allspice, and tomato paste, and stir to combine. Add the pumpkin ale
and stir to deglaze the bottom of the pan. Allow the pumpkin ale to
cook and reduce for about 5 minutes. Add the pumpkin purée and diced
tomato. Season with salt and pepper. Add the minced chipotle peppers,
and stir to combine. Partially cover the pot, reduce the heat to low,
and allow the chili to cook for about 45 minutes. Add the black beans and cannellini beans (if using),
stir, and allow the chili to cook another 10 minutes. Season to taste
with salt and pepper, and serve.
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