I have been planning and prepping this spicy and savory stew in my mind for several weeks now. I wanted to create something frighteningly fitting for Halloween night. Pumpkin was sure to be involved, of course, but also this needed to be something spicy and warm, as Halloween in Colorado is typically a blustery cold evening…not so this year.
Rather than our typical first of the season snowstorm, the forecast for Halloween Eve: 60 degrees and moderate – even sunny! This was absolutely unheard of in my childhood. All costumes were ultimately unseen beneath the bundling layers of coats and mittens to keep us warm, as we trick-or-treated through the cold, dark streets of cackling witches and spooky front porches, occasionally popping back home for a cup of hot cider at the kitchen table with Mom.
Frigid evening anticipation aside, I still plan to enjoy a piping hot mug of Halloween chili as the the candy seeking kiddos stumble upon the somewhat-warm and fully-dry leaf blown door step this year.
Pumpkin Chorizo Chili
1 lb. pork chorizo sausage
1/2 large yellow onion, diced
1 large red bell pepper, diced
26 oz. can or box crushed San Marzo tomatoes
1/2 (14 oz) can organic pumpkin
1 tsp. Himalayan sea salt
2 tsp. chili powder
1 tsp. pumpkin pie spice
**A dash of extra cinnamon
In a cast iron dutch oven, over medium heat, brown the chorizo sausage, breaking apart, until fully cooked. Transfer to a separate bowl, reserving the rendered pork lard. Add the onions and peppers to the hot lard, sauteing until the onions begin to soften and turn translucent. Add the crushed tomatoes, pumpkin, salt, chili powder, and pumpkin pie spice. Reduce heat to a simmer. Allow chili to simmer on very low heat for 30 minutes – 1 hour. Add a dash of extra cinnamon if you are so inclined…this adds a touch more sweetness to the frighteningly flavorful pot! Enjoy ~
I like to make my chili a day ahead, as with any soup or stew, it seems to me that it’s always best the next day. Extra “brewing” pays off!