Blog

Chili is one of the most versatile foods you can make. It is at home at a tailgating party as it is at a sledding party. When the leaves turn crimson and the nights take on a crisp tone, my mind returns to the kitchen and away from my grill. The other thing I love about chili is that it is even better the next day, which lends itself to carefree entertaining. So here is my favorite fall chili recipe. Enjoy.

Take one large Vidalia onion and chop finely. I really like the sweet taste, but you could really use any onion. Smash your three cloves of garlic to peel them and then also chop finely. Add the onion and the olive oil, into at least an 8 quart stock pot. Saute the onions until translucent and then add the garlic, continuing to cook for another minute or so. Be careful that you don't burn the garlic.  Onions have a much higher water content and therefor can tolerate the cook top a bit longer.

Next, add your ground beef and saute, until all the pink is gone. You could drain the fat, but you will lose some of the flavor from the onions, as well. I personally am not afraid of a little fat.

When it comes to pumpkin, you can really use any pumpkin you want (yup, even the Jack O' Lantern type) or even substitute an orange fleshed squash, such as butternut. My garden was overflowing with little pie pumpkins this year, so that is what I used. Depending on the size of your pumpkin, you may end up using the whole thing or as was the case with my little pumpkin, I only needed half to give me three cups. 

Next add the water and the bouillon, followed by all the canned items; petite diced tomatoes, corn, black beans, and the kidney beans. gently add in your pumpkin. Let everything come to a nice boil. I like to turn the heat down to about a 3 and put a lid on it, to make sure I don't come back to a mess, but you don't have to. Just keep an eye on it to make sure it doesn't boil down too much.  If it does, just add a little water back in. I'm sure by now you can tell where this chili gets it's name from. Harvest colors will be hopping out of your bowl. 

Now that everything has come to a nice boil, go ahead and add your tomato paste and spices. Yeah, now it smells like chili. Stir really well, before throwing the lid back on again, to make sure your tomato paste is well dispersed. Turn it down to a 2 and throw the lid on.  You can safely walk away for about twenty minutes at this point. 

I have to tell you that this is pretty mild chili, but in my household I am the only one who really enjoys spicy. So while that beautiful pot is doing it's thing, I like to chop all the ingredients for a toppings bar, including some nice diced jalapenos. I also like fresh cilantro, but the rest of my brood thinks cilantro tastes like soap, which apparently is not uncommon. Then, I love avocado and a little sour cream and voila, everyone is happy. 

So if you can't make it to see all the beautiful foliage in Vermont this year at least you can look at your colorful bowl of chili and plan for next year! Flatlanders welcome.