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Flaming Pumpkin Chili with Habanero Peppers

Flaming Pumpkin Chili with Habanero Peppers

We pulled out the slow cooker for this quick and easy-to-make chili recipe. Since Fall is officially upon us, we incorporated a bit of pumpkin for an infusion of sweetness to accompany our spicy habanero pepper flavor and our Fall seasonings. This chili recipe is great sitting around the firepit, telling Halloween ghost stories.

Flaming Pumpkin Chili with Habanero Peppers

Ingredients

  • 2 habanero peppers, chopped
  • 10 ounces ground beef
  • 8 ounces canned pumpkin
  • 15 ounces red kidney beans
  • 15 ounces peeled tomatoes
  • 4 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 to 1 cup chicken stock

Cooking Directions

  1. Heat a crockpot or slow cooker to low heat.
  2. Heat a large pan to medium heat and add ground beef. Cook about 8 minutes, or until beef it nicely browned.
  3. Break beef apart with a wooden spoon and add to crockpot.
  4. Add remaining ingredients to crockpot and stir well. Cover.
  5. Slow cook about 3 hours and serve!

NOTE: Vary the amount of chicken stock to achieve your desired chili consistency. We like our chili a bit thicker so we only used 1/2 cup, but if you prefer a thinner chili, feel free to add in more chicken stock.


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A special tribute to the greatest chili pepper on earth, the jalapeno pepper. The purpose of Jalapeno Madness is to inspire creative cooking and fun with jalapeno peppers. We have tons of jalapeno recipes including jalapeno poppers, how to preserve jalapenos, plus gardening and tips for jalapenos.

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Dedicated to habanero peppers - including habanero pepper recipes, cooking with habaneros, growing and harvesting habaneros, and a general habanero pepper lifestyle.