Pumpkin Chili

This recipe has lots of veggies and healing foods, mixed together into a delicious flavor. Sam even ask us to save him some for lunch because it was so delicious! Recipe courtesy of The Healing Kitchen

Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hr 50 minutes
Total time: 2 hours 5 minutes

Ingredients:
2 pounds ground beef (we used ground turkey)
2 teaspoons ginger powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cinnamon
1/4 tsp ground mace
2 T olive oil
1 large yellow onion, chopped
3 large carrots, sliced into 1/2-in rounds
2 stalks celery, chopped
1 pound sliced mushrooms
5 cloves garlic, roughly chopped
1 tsp fine sea salt
2 (15-oz) cans pumpkin puree
2 c. beef or chicken broth
2 T apple cider vinegar
sliced green onions, for serving

Directions:
1. In a large saucepan or stockpot over medium-high heat, brown the ground beef until cooked through. Stir in ginger powder, garlic powder, onion powder, cinnamon, and mace until the meat is evenly coated in the seasonings. Transfer the mixture to a bowl and set aside.

2. Heat the olive oil in the same saucepan or stockpot over medium-high heat. Add the onion, carrots, celery, mushrooms, garlic, and salt and stir well. Cook for 10 minutes until the vegetables are softened and tender.

3. Pour in the pumpkin puree and broth and stir to incorporate into the vegetables. Add the meat back to the saucepan and bring the mixtures to a boil. Add the bay leaf, reduce the heat to medium-low to maintain a simmer, and cook, covered with a lid for 1 1/2 hours until the vegetables are tender.

4. Stir in the vinegar and remove from the heat. The chili will be thick like a stew.

5. Remove the bay leaf before serving. Top each bowl with a  generous sprinkle of green onions.

Cincinnati style chili

I know dad won't like this, but my kids deemed it better than Skyline! A few years ago there was a chili cook off published in Cincinnati Magazine. This recipe was submitted by the chef at Daveeds and is so, so good. Serve over spaghetti or hotdogs with cheddar cheese on top.

1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate

Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!

Slow Cooker Chili

*From "Simply in Season"

1 lb ground beef
*Brown in large fry pan

1 onion (chopped)
1-2 cloves garlic (minced)
1 c. green pepper (chopped)
1 c. celery (chopped)
*Add and saute for 3-5 min. Place in Slow Cooker

4 c. cooked kidney beans or pinto beans
4 c. tomatoes (chopped) OR tomato juice OR canned tomatoes
1-2 Tb. Chili powder
1 Tb sugar, honey or molasses
1 tsp salt or seasoned salt
1 c. corn (I used frozen)
1 c. mushrooms (chopped. optional, but a yummy addition!)
1 Tb. Worcestershire sauce
1 hot chili pepper (minced; optional) - I didn't use this. I used a little hot sauce instead.
*Add everything (except mushrooms if using) and cook on high for 15 min. Then cook on low for 8 - 10 hours. Add mushrooms during last hour. Serve as a soup or over rice or pasta.

Yields 8 c.
(this lasted us more than two meals)

White Bean Chicken Chili

Courtesy of Kerry

Ingredients:

1 1/2 lbs chicken breasts, diced/cubed (approx. 3 c)
1 (48 oz.) can of white beans (great northern beans)
24 oz. salsa
1 tsp cumin
24 oz. water or chicken broth
shredded colby jack cheese

Directions:
1. Put chicken and broth/water in a large pot. Boil until chicken is cooked through.
2. Dump everything else in (except the cheese).
3. Simmer for 45 minutes.

Serve:
It's especially good served over cornbread and then topped with the shredded colby jack cheese.