Mmmm boy, I think we hit upon a perfectly balanced, deliciously seasoned chili for autumn, and I am so happy to share with anyone who loves this healthy comfort food as much as we do.
Beans, broth, beef, pumpkin, onion, tomatoes, peppers, and spices. Simplicity itself when it comes to a harvest chili. Feel free to add any extra vegetables you have on hand.
Also, I like to measure all the spices ahead of time into a little 1/4 pint “spice bomb” jar. This streamlines prep when baby needs to be held and I have one hand to cook!
Pumpkin Beef Chili Ingredients
- 1 T oregano
- 2 t powdered garlic
- 2 t salt
- 2 t cumin
- 1 t ground pepper
- 1 t smoked paprika
- 1 t basil
- 1/2 t cinnamon
- 1/2 t ground ginger
- 1/4 t cayenne
- 2 cups dry pinto beans
- Half gallon beef broth
- 1 and 1/3 lb ground beef, bison, or venison
- Beef fat or bacon fat for browning meat
- Half a large onion
- One bell pepper, color of choice
- 2-3 jalapenos
- Five diced tomatoes, or 1 can
- Half a Cinderella pumpkin or Long Island Cheese pumpkin, rind off and chopped into bites.
- Avocado, sour cream, cheese, raw onions, or any other desired toppings
Pumpkin Beef Chili Directions
1) Soak beans in a bowl covered with several inches of water. Stir in 2 Tablespoons of homemade whey if you have it. Cover and let sit 8-24 hours.
2) Pour off the beans’ soaking water. Pour the beans and half gallon of bone broth in the slow cooker. The beans will cook a total of 8 hours on low or 4 on high.
3) Heat a generous dollop of beef fat or bacon fat in a skillet. After making bone broth, I ladle off the fat and save it in a jar in the fridge for any savory cooking application like this. Delicious!
4) Add the ground meat to the skillet.
5) Fold all the spices into the meat, turning and cooking until browned.
6) Anywhere from 3-8 hours before eating, place spiced, browned meat in the slow cooker with the beans and broth. Add all remaining ingredients.
7) Top with optional cheese, sour cream, raw onion, or avocado. And enjoy in your own little home!