Tasty Tuesday: Drunken Pumpkin Chili for Superbowl Sunday!

Gorgeous photo from The Scrumptious Pumpkin
Drunken Pumpkin Chili                                                   Gorgeous photo from The Scrumptious Pumpkin

Little W was born on the morning of Superbowl Sunday almost two years ago.  And while I wasn’t watching much of the game that evening, in true Superbowl form, I was eating some delicious hospital food.  (While my writing is usually rife with sarcasm, that my friends, was no lie…our hospital had the absolute best chicken club, the crispiest bacon and amazingly seasoned steak fries.  I’m pretty sure I ordered that combo at every meal while I was there…maybe even breakfast…)

But I guess that is neither here nor there, except to say that the Superbowl means a good game (hopefully) and even better food.  Oh, and the end of football season.  Amen.  

So what’s on the menu for the big game, you ask?  Three words…

Drunken. Pumpkin. Chili. 

I pinned the recipe earlier this fall and absolutely loved it.  Chili on a cold day is always good, but this chili has a really exceptional flavor profile with layers upon layers of unexpected flavors.  Yes.  I was watching Master Chef Junior last night.  So what am I trying to say?

It’s a flavor-explosion in your mouth.  It’s a warm hug on a cold day.  

Cumin, oregano, cinnamon, allspice, chipotle peppers…garlic, onion and bay leaves…velvety pureed pumpkin and mouth-watering pumpkin beer.  Carrots, yellow peppers and black beans.  Keep the beef, or omit for a vegan spin.  Go off-recipe and maybe even add some sweet potato.  Top it off with cheddar cheese, or sour cream, or greek yogurt or make a little chipotle mayo/sour cream/greek yogurt.  Everyone loves a good dollop of something on their chili.

It’s savory, smokey and has a hint of sweet.  It’s a vibrant masterpiece in a bowl, frankly.  Oh, and it’s amazing as leftovers.  You can’t go wrong.

I bet Gisele is going to whip up a batch of this for her hunny before the big game.  Yup.  So that means you probably should, too.

Go Pats!

MomME

 

Drunken Pumpkin Chili from The Scrumptious Pumpkin (her blog post is filled with absolutely gorgeous step-by-step pictures, so check it out!)
Total Time: 1 hour, 20 minutes
Prep: 10 minutes
Cook: 1 hour, 10 minutes
 
Yield: 6 servings 
 
Ingredients
1 pound 93% lean ground beef (optional)
3 cloves garlic, minced
1 medium onion, chopped
2 large carrots, diced
1 yellow bell pepper, diced
1 bay leaf
1 tablespoon cumin
1 tablespoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon tomato paste
1 cup pumpkin ale
15-ounce container pure pumpkin puree
15-ounce container diced tomatoes
2 canned chipotle peppers in adobo sauce, seeds removed and minced
15-ounce container black beans, drained and thoroughly rinsed
15-ounce container cannellini beans, drained and thoroughly rinsed (optional)
Salt and freshly ground black pepper
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Tasty Tuesday: Roasted Garlic & Cauliflower Mash with Parmesan Cheese

Photo Credit: http://www.hummusapien.com/roasted-garlic-mashed-cauliflower-potatoes/
Roasted Garlic & Cauliflower Mash                                       Photo Credit: http://www.hummusapien.com

Chances are, if I’ve had you over for dinner, I served my Baked Honey Mustard Chicken alongside this decadent Roasted Garlic & Cauliflower mash.  The smell of roasted garlic mingles with the rosemary and, man oh man, it smells good.  Like been-cooking-all-day good.  Add a dash of something green to the plate (so you’re not serving a monochromatic meal) and you’ve got a (pretty healthy) serving of what I consider comfort food.

Rich.  Savory.  Flavorful.  Simple.

I tweak the dish a bit and leave out the milk, butter and yogurt because (1) my husband is borderline lactose intolerant and (2) I don’t always have milk on hand so I just improvise.  Instead?  I opt for a dash of chicken stock and a bit more olive oil – or nothing at all – depending on the consistency.  But honestly, the roasted garlic has such a rich and creamy flavor that I don’t even think the recipe needs the milk, butter or yogurt.  It is, however, ABSOLUTELY EVEN MORE AMAZING if you do add in a  bit of something creamy 🙂  If I’m making it for friends or girlfriends who aren’t lactose-intolerant (and I have the milk or creamer or yogurt on hand) I add it in without hesitation.

Either way, what I do add on top of my portion is a heaping handful of parmesan cheese.  It gets all melty-yummy on top and is just sublime.

So, don’t overlook that head of cauliflower at the grocery store next time!  It could be the the best vegetable dish you’ve served in a long time.  Love broccoli?  I’ve even roasted broccoli AND cauliflower and the mash was delicious, too!

Hungrily yours,

MomME