Firehouse Chili with Pumpkin Sour Cream will warm up any occasion. Smoky, spicy, yet sweet chili flavors make it a family favorite! It is hearty with 2 kinds of bean and loads of vegetables. Comfort food at its finest.
Have you ever been to a Chili Cook-off? If so, I would love to hear about it. I have always wanted to go. I am hoping it is as wonderful as a Rib Cook-off I once attended.
Every year there is a huge event in Reno, Nevada called the Best in the West Nugget Rib Cook-off. Talk about amazing! They transform Victorian Square in downtown Sparks into a must-attend culinary, music, craft, and family end-of-summer affair. There are 24 rib cookers from all over the world doing their best to win your vote. More than 500,000 people attend. Crazy, right? You purchase rib-tasting tickets and walk around to all the different food booths and sample their wares. Then, you cast your vote for your favorite and at the end of the event they announce the Rib Cook-off winner. It is the best rib competition I have ever attended, and I am hoping that the Chili Cook-offs are similar.
Firehouse Chili with Pumpkin Sour Cream is something I would be proud to enter in any chili competition. It smells so amazing while it is simmering. The fire roasted tomatoes give it a nice kick and the 2 kinds of beans make it simply scrumptious. It is tasty, not too spicy, just full of incredible hearty goodness. The pumpkin sour cream not only looks pretty, it adds a little something special on top. Yes, this is comfort food at its best! So the next time you feel like something warm on a cold, chilly night, please give this chili a try. And who knows, you may just see me at the next Chili Cook-off.
Firehouse Chili with Pumpkin Sour Cream
Prep time
Cook time
Total time
Author: Susan
Recipe type: Dinner
Serves: 10 servings
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 Anaheim Chile pepper, chopped
- 4 garlic cloves, minced
- 2 pounds hamburger
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 beef bouillon cube
- 1 bottle beer (such as Coors)
- 2 cans (14.5 oz each) Hunt’s fire roasted diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- ½ cup water
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons brown sugar
- ½ teaspoon Tabasco sauce
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne
- 1 can (15.5 oz) kidney beans, drained
- 1 can (15.5 oz)black beans, drained
- ¾ cup sour cream
- 2 tablespoons pumpkin puree
- ½ teaspoon cumin
- Fixings:
- cheddar cheese
- tomatoes
- onions
- Fritos Scoops
- cilantro leaves
Instructions
- Heat oil in a large pot over medium heat. Put the chopped onion, bell pepper, Anaheim pepper, and garlic in the hot oil until softened, around 3 minutes. Add the hamburger and cook until browned and crumbly, around 5-7 minutes.
- Stir in Worcestershire sauce, salt, onion powder, garlic powder and pepper. Crumble bouillon cube over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.
- Stir diced tomatoes, tomato paste, and water to the beef mixture. Season with chili powder, cumin, brown sugar, Tabasco sauce, basil, paprika, oregano, and cayenne. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 60 minutes, stirring occasionally.
- Mix kidney and black beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, pumpkin puree and ½ teaspoon cumin in a small bowl until smooth. Serve the sour cream and all the other fixings with the chili. Enjoy!
With the leftover pumpkin puree, be sure to make our delicious Heavenly Pumpkin Gemsfor dessert!
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