Sunday, October 5, 2014

Beef-Pumpkin Chili

So I came up with this recipe today.  I would have used chili powder, but I couldn't find any.  I did find paprika and paprika is in fact a chili.  If you try it out, let me know if you like it.  I immediately ate two bowls of this.  Its good!

Beef-Pumpkin Chili

1 small Pumpkin (coconut size)
1lb Ground Beef
4 small Onions, quartered (vine tomato size)
1 can Diced Tomato
Cumin, Black Pepper, Tumeric, Paprika, Garlic, Brown  Gravy, Beef Boullion
1 TBSP Worchestershire Sauce
4 cups water

1. Cut your pumpkin in half and scoop out the insides.  Cut the bottom and top off - cause you don't need the stems.  In a bowl, put in a half inch of water.  Place one half of pumpkin face down in the bowl.  Put in the microwave for 2 minutes.  Do this to the other half as well.  Cut off the skin from the pumpkin, then dice up the flesh (bite size pieces).  Put this into a big stock pot with the 4 cups of water.

Quick note: By steaming the pumpkin halves first, it makes it easier to cut off the outer skin and it also cooks the pumpkin pieces quicker.

2. In a frying pan, brown your ground beef.  Add in the worchestershire sauce for added flavor.

3. While your meat is browning, add in the can of diced tomato, the onions, a big scoop of beef boullion, a tablespoon of brown gravy, about 2 tablespoons of cumin, 2 teaspoons of black pepper, some tumeric, some garlic, and a tablespoon of paprika.  If you want to give it a kick, add a spicy pepper or two.

4. Add your meat to the pot.  Let this come to a full boil, then turn it down and let it simmer for an hour and a half.

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