Post by Black Eyed Peas on Oct 27, 2011 6:18:20 GMT -5
Nice and spicy with a hint of sweet pumpkin pie
This will work well with ground pork or ground turkey as well
Ingredients
4lb pork shoulder, cubed
2 bottles of pumpkin ale (1.5 for simmering, the other half to drink)
1.5 cans of pure pumpkin
2 cans crushed tomatoes
1 can kidnedy beans, drained
1 can black beans, drained and rinsed
1 yellow/orange bell pepper, diced
1 green bell pepper, diced
2 serrano peppers, diced
1 poblano pepper, diced
3 chipotle peppers in adobo sauce, diced
5 cloves of garlic, minced
1 lg yellow onion, large dice
1/2 cup corn
1/4 cup chili powder
3 tsp of mexican oregano + 1 tsp during simmering
1 tbsp pumpkin spice (varies....season, taste, then adjust)
1 oz of chocolate, fine chopped
Salt, pepper, crushed red pepper flakes
flour for dusting pork
greek yogurt for garnish
Put a dutch oven on med-high heat and put a skillet on med heat
Trim and cube up your pork into 1/2in cubes. Lightly flour. Add a bit of oil and in batches, start browning your meat.
Once browned, drain the fat, then add back the pork to the dutch oven and pour in 1.5 bottles of your favorite pumpkin ale. Add in 1 tbsp of the mexican oregano, chili powder, and chipotle peppers. Let simmer covered for 30min over medium heat
In the other skillet, when time is almost done with the simmering, add in all your peppers, garlic, and onion. Salt and pepper and crushed red pepper flake. Saute for about 5 min. Then add in tomatoes, corn, and pumpkin puree (save a couple tbsp's for the side). Cook for a few more min.
Pour into tomato/pumpkin mixture into the pork mixture. Add in rest of oregano. Add in rest of spic Let simmer on med-low, covered, for an hour.
When done, add in your beans, pumpkin spice, and chocolate, and cook another 20min. Add in pumpkin spice sparingly. Too much would be dreadful. So, taste and adjust. Taste and adjust till its right for you.
Mix those couple tbsp's of pumpkin and some of greek yogurt together with a tiny pinch of cinnamon. Garnish on top of chili and done.
This will work well with ground pork or ground turkey as well
Ingredients
4lb pork shoulder, cubed
2 bottles of pumpkin ale (1.5 for simmering, the other half to drink)
1.5 cans of pure pumpkin
2 cans crushed tomatoes
1 can kidnedy beans, drained
1 can black beans, drained and rinsed
1 yellow/orange bell pepper, diced
1 green bell pepper, diced
2 serrano peppers, diced
1 poblano pepper, diced
3 chipotle peppers in adobo sauce, diced
5 cloves of garlic, minced
1 lg yellow onion, large dice
1/2 cup corn
1/4 cup chili powder
3 tsp of mexican oregano + 1 tsp during simmering
1 tbsp pumpkin spice (varies....season, taste, then adjust)
1 oz of chocolate, fine chopped
Salt, pepper, crushed red pepper flakes
flour for dusting pork
greek yogurt for garnish
Put a dutch oven on med-high heat and put a skillet on med heat
Trim and cube up your pork into 1/2in cubes. Lightly flour. Add a bit of oil and in batches, start browning your meat.
Once browned, drain the fat, then add back the pork to the dutch oven and pour in 1.5 bottles of your favorite pumpkin ale. Add in 1 tbsp of the mexican oregano, chili powder, and chipotle peppers. Let simmer covered for 30min over medium heat
In the other skillet, when time is almost done with the simmering, add in all your peppers, garlic, and onion. Salt and pepper and crushed red pepper flake. Saute for about 5 min. Then add in tomatoes, corn, and pumpkin puree (save a couple tbsp's for the side). Cook for a few more min.
Pour into tomato/pumpkin mixture into the pork mixture. Add in rest of oregano. Add in rest of spic Let simmer on med-low, covered, for an hour.
When done, add in your beans, pumpkin spice, and chocolate, and cook another 20min. Add in pumpkin spice sparingly. Too much would be dreadful. So, taste and adjust. Taste and adjust till its right for you.
Mix those couple tbsp's of pumpkin and some of greek yogurt together with a tiny pinch of cinnamon. Garnish on top of chili and done.
!!!!
