Another Chili Sunday
Ahhh…inspired by the remnants of last weeks groceries and wanting to make a batch of hearty chili, today I created yet another gloriously spicy, unexpected batch of paleo chili….this time with pumpkin!
Forgive me for the lengthy list of ingredients…I am never one to waste groceries, so I tend to get a wee bit enthusiastic when it comes down to the last few things in the fridge. Although, a lot of these things I always have on hand, because I believe in two things: a well stocked pantry and a well stocked bookshelf!
So here we go….we will name him:
Chorizo Chipotle Chili
1 pound stew meat cubed
2 links chorizo (remove casing)
1 large red onion
1 red bell pepper diced
1 jalapeno diced
1 serrano chili diced
4-5 cloves of garlic diced
3 chipotle peppers chopped + sauce
1 T chili powder
3 cups beef stock
1 cup pumpkin puree (I promise you won’t even taste it! It just adds beautiful texture!)
1 can diced tomatoes
black pepper tt
1. In a large stock pot over a med-high heat add your chorizo and cubed beef. Brown meat 5-7 minutes.
2. Add onion, peppers, garlic. Mix and continue to cook another 3-5 minutes.
3. Add chipotle peppers, beef stock, pumpkin and tomatoes. Add chili powder, salt and pepper.
4. Mix well, bring to a low boil. Reduce heat to medium-low (should be at a simmer) and cook for an hour or so. All the flavors will meld and you will be left to enjoy a very hearty, incredibly tasty chili.
I would like to thank my friend and Crossfit hero, Kimberly. Our crew went out Friday and she mentioned she was patiently waiting for a new recipe, it really meant a lot to hear that. I’ve been neglectful of my blog due to my injury, but I am ready to get back into it!! So thank you and I hope you like this recipe.