Smoky Pumpkin Chili

Halloween is almost here! It's tradition in our house to have the whole family over Halloween night. My in-laws bring over bags of candy, and my sister-in-law always steels the show with the best blow up costume! Last year she was a shark, the year before that an astronaut, the year before that a dinosaur. We play fun Halloween music, and she dances up and down my driveway as she hands out treats to the neighborhood kids. My sister and I usually plan coordinated costumes with our combined five children. One of my favorites was when we did Super Mario Brothers. My twin nephews were Mario and Luigi, Diana was Princess Peach, Allan was Bowser, and Edmund was Toad. This year they will be dragons and Vikings! As for me… I’m that mom who hands out Halloween themed pencils, bubble wands, fidget toys, and glow sticks instead of candy. I like to think of it as keeping the magic going, something fun that lasts a little longer than a sugar rush.

Of course, I’ll be making dinner for everyone. I've made chili the past few years and I'll be keeping that tradition going. It's such an easy meal to serve a crowd. Just keep it warm in your crock pot along with a host of toppings people can chose from. I've decided to try my hand at pumpkin chili this year, and I'm so happy I did! My pumpkin chili recipe is hearty, a little smoky, and the perfect balance of sweet and savory.

For dessert? Five-spiced pumpkin bunt cake with brown butter glaze. It’s one of those bakes that fills the whole kitchen with the smell of fall. I'll be sharing the cake recipe soon, so stay tuned!

Ingredients:

Feeds 6 hungry people

8oz black forest bacon, sliced

16oz ground beef

1 medium onion, chopped

1 orange bell pepper, chopped

3 cloves garlic, minced

1 teaspoon salt, add more to taste

black pepper, to taste

1 tablespoon paprika

1 teaspoon cumin

1/2 teaspoon chipotle powder

1/2 teaspoon cinnamon

1/2 teaspoon oregano

2 (15oz) cans black beans, drained and rinsed

1 (15oz) can fire-roasted tomatoes, (blended to make smooth, optional)

1 (15oz) can pumpkin puree

1/2 cup dark beer

2 tablespoon brown sugar

1/4 cup maple syrup

1/4 cup corn flour

Link to my Cast Iron Pot

Method:

1. In a hot pot, cook the bacon until brown and crispy. Remove from the pot and let the bacon drain on paper towels. Add the onion, bell pepper, garlic and all the seasonings and cook until the onions are soft and the seasoning have become fragrant. Add the ground beef and cook until it's brown. I really like to break up the beef.

2. Add all the remaining ingredients and let the pumpkin chili simmer for 30 minuets.

3. Serve with an array of topping. Our favorites are, cheese, tortilla chips, jalapeno. Pumpkin seeds, sour cream and lime wedges are great too!

I'll be making this pumpkin chili a few days before Halloween. That way all I have to do is heat it up in my crock pot for everyone to enjoy!

After trick-or-treating, we pile on the couch in our comfiest pajamas and watch Hocus Pocus. Is it even Halloween without the Sanderson sisters? It’s these small, silly, joy-filled traditions that make the season feel special. I hope your Halloween weekend is full of laughter, cozy food, and family moments you’ll remember long after the candy is gone.

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I sure hope you give this pumpkin chili a try! Wising you and your family a Happy and spooky Halloween!

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