Give your chilli con carne an autumnal twist with the addition of pumpkin and loads of warming spices.
Great recipe – however – I think there is a typo in the ingredient list: the 1 4-ounce can of “tomato sauce with garlic and onions” – I am convinced that was supposed to read tomato “PASTE” (and that is what I used) – since I don’t think tomato sauce comes in 4-ounce cans (the tomato paste – to my knowledge – only comes in 6-oz. cans). Ok – I made a few changes – instead of a green pepper – I used a drained and rinsed can of diced green chilies. I didn’t have fired roasted diced tomatoes – so I used 3 regular cans of diced tomatoes and added 1 tsp. of smoked paprika. I also added 2 tbsp. of brown sugar. On the preparation front – I cooked the pepper flakes, onion, red pepper, and garlic in a saucepan and added a bottle of beer. Once those were soft – I used a slotted spoon to transfer them to the slow cooker – then cooked my pound of ground bison in the remaining beer liquid. Once that was browned completely – all the liquid was gone – made for added layers of flavor! Thanks for the great recipe!!! - 13 Sep 2010 (Review from Allrecipes US | Canada)
This was very good, but I think there are a couple of things that improve it: 1) use fresh garlic and press it rather than using minced from a jar 2) don't drain the beans! It made for a soupier chili. 3) Add a dash or two of Tabasco at the end. This chili is rather sweet and that helped to counter act. This was great with Vegan Agave Cornbread Muffins! - 19 Nov 2009 (Review from Allrecipes US | Canada)
I made this chili as suggested it was very good when I came across this recipe I new I had to try it just because I never thought of putting pumkin into chili all my friends love chili and thought this one was very good When I was cooking this the house had a lite pumkin smell it was nice and will make this again in the future thanks - 17 Nov 2009 (Review from Allrecipes US | Canada)