Welcome to IT COOKS! This week is episode two, featuring pumpkin! There’s a recipe for my favorite pumpkin chili! This week’s sponsor is Subculture Corsets & Clothing.
1 stick of butter
1 cup roughly chopped sweet onion
1-2 pounds of sausage depending on how meaty you like your chili. I like hot italian but use what you like. If your sausage is still in the casings, cut them off by making a nice diagonal slit along the link then pulling the meat free of the casing.
2 cans pumpkin puree (and please, for the love of all that’s tasty, make sure it’s puree NOT pie filling! They look similar and are generally right next to each other on the shelf)
2 cans worth of stock (I like beef, but chicken or veggie work, too) You want your stock and puree in roughly equal amounts, so aim for about 15 ounces of each.
2-3 cans of beans, again, use what you like
1 can of diced green chilies
1 tbsp curry powder
1 tsp each chili powder and cumin Maybe a little more cumin. I like cumin.
1 dash of salt
Sriracha to taste
Melt the butter in whatever vessel you use to make soup, stew, or spaghetti sauce in. It should be fairly large, as this recipe makes 8-10 hearty portions, over medium heat. Saute onions until they turn translucent. You want to stir them around a bit from time to time during this stage. Add sausage and brown, stirring it around constantly and breaking it up as it cooks. Drain off all but 3 tbsp of the drippings. Add the pumpkin and stir it up to combine, then slowly add the stock, stirring as you go, to incorporate it and make your chili nice and thick, but spoonable. Bring it to a boil then reduce it to a simmer. Add the beans (after draining and rinsing them) and stir to combine. Add spices/seasonings and simmer for 20-30 minutes. Serve with corn chips, sour cream, cheese, scallions, or any other way you like to eat chili.