Chili con carne with pumpkin
8 servings
105 minutes
Chili con carne with pumpkin is an original take on the classic American dish, adding a touch of autumn coziness and sweet depth of flavor. The history of chili con carne traces back to the cuisine of cowboys and early settlers, where meat and spices created a hearty and warming meal. The addition of pumpkin makes it softer and richer, perfectly balancing the heat of chili powder. The thick consistency enriched with beans and tomatoes creates an ideal duet with the creamy sour cream added before serving. This dish not only warms but also delights with a variety of textures: tender meat, soft beans, juicy tomatoes, and velvety pumpkin. A great choice for cozy evenings or gatherings with friends, especially in cooler weather.
1
Pass the lean beef through a meat grinder.
- Beef: 1.5 kg
2
Cut the raw pumpkin into small cubes.
- Pumpkin: 300 g
3
Chop the peeled canned tomatoes.
- Canned tomatoes: 800 g
4
In a large pot, heat vegetable oil and add the ground beef.
- Vegetable oil: 4 tablespoons
- Beef: 1.5 kg
5
Carefully mix in the minced meat, adding pumpkin, beans, tomatoes, and spices alternately.
- Pumpkin: 300 g
- Canned red kidney beans: 3 jars
- Canned tomatoes: 800 g
- Chili powder blend: 2 tablespoons
- Salt: to taste
- Sugar: 2 tablespoons
6
Cook on low heat for 90 minutes.
7
Serve with sour cream.
- Sour cream: 200 g
