Recipe Box » chili
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Dia De Los Muertos Piggy pumpkin chili
Halloween is over but that doesn't mean pumpkins are gone for good. Celebrate the life and times of your pumpkin by making pumpkin chili with lots of piggy parts to make it extra tasty.
Instead of just using the tattered zombified remains of a carved out pumpkin carcass, I used these awesome little pumpkins from Innisfail growers. The chilli will warm your chili bones and bring life back to your candyfried brains. Also, there's a totally awesome Dia De Los Muertes Bacon Warrior shirt to go along with the recipe.
Dia De Los Muertos Chili
- 1 pumpkin quartered, large cubed, cleaned and roasted for 45 minutes at 350F
- 3 Tbsp butter
- 3 slices of bacon, finely chopped
- 2 Tbsp of chili powder feel free to use whatever flavour you like
- 2 onions, diced
- 3 cloves of garlic, finely minced
- 3 pork or chicken sausages of choice, removed from the casing
- 1 large can of chick peas, drained
- 1 can of tomato puree
- 2 cups of chicken stock or water
- GARNISH
- thick yogurt or sour cream
- cilantro
- pork rinds
- grated cheddar cheese
Directions
- Preheat the oven to 375˚F.
- Cut up your little pumpkin and scoop out the guts. If you feel like sorting through the gunk, you can go for it and keep the seeds for roasting.
- Roast the pumpkin for 45 minutes until softened.
- Get a large pot on the stove over medium heat.
- Sautée diced onion in butter with the bacon.
- Sautée until the onions are caramelised.
- Add the sausage meat and break it up into little pieces.
- Add the garlic, chili powder, chickpeas, tomato purée and stock.
- Bring it all to a boil and simmer until the sauce reduces, about 30 minutes.
- Meanwhile scoop out the soft pumpkin meat and get rid of the tough skin (if the skin is soft enough to eat, then you can eat it). Break up the pumpkin meat into pieces and plop it in the stewing chili.
- When the sauce is nice and thick, it's almost ready to serve. Add salt to taste and then get a big bowl out for serving.
- Scoop a big old steamy pile into the bowl and top it with a creamy slop of sour cream or thick yogurt and sprinkle on some finely chopped cilantro and cheddar cheese.
- Finish it off with a crunchy pile of pork rinds.
