Fall is an excellent time to sit on the back porch and eat some chili. This is another Chili recipe makes a few additions to the traditional Chili and the bowls and a tasty and beautiful part of the meal.
3 mini pumpkins
1 medium sweet onions, diced
1 pound of ground steak browned
1 tbsp olive oil
1 red bell peppers, diced
2 cloves garlic, minced
1 small butternut squash, cubed
2 cups black beans (1 large can), drained and rinsed
1 cup canned diced tomatoes
1 tbsp chipotle chili powder
2 tsp cumin
2 tsp paprika
4 cups beef broth
Start by preparing the pumpkins by slicing the tops off about 3/4 of the way up and scoop out the insides. Rinse and wash the seeds and season them to taste I used a little garlic pepper.
Pre-heat the over to 350 and then coat inside of the pumpkins with olive oil and sprinkle with sea salt and pepper. Once the oven gets to temp, put the pumpkins without the tops in the oven for 30 min.
This is also an excellent time to put in the seeds, spread out on their own pan. Then you can make the chili. Then in a large pot and the oil and turn the heat to medium brown the ground steak, drain if needed, and add the chopped onion and minced garlic and sauté for 5 minutes, then add the chopped pepper and butternut squash and cook for 12 minutes.
Now you can add the black beans, diced tomatoes, chili powder, cumin, paprika, broth and simmer on a low to medium heat for another 5 minutes. Remove the pumpkins from the oven and fill the bowls 3/4 of the way full with the chili and then place the pumpkins back into the oven without the top for another 30 minutes.
Remember to check on your pumpkins seeds and pull them out when nice and brown. When the pumpkins are done cooking pull them out and put the lids on and serve. You can garnish the top with a few of the roasted pumpkin seeds as well.