ChiliThe Perfect Fall Chili

There’s nothing better on a cool fall evening then a warm bowl filled with comforting chili. The only thing that could make it better? Some special “fall” ingredients to enhance the flavor and texture.

Serves 6
Prep time 15 minutes
Cook time 3 hours, 15 minutes
By author Karen S Burns-Booth


beef (such as braising, stewing or shin)
1 tbsp vegetable oil
2 medium onions (peeled and diced)
3 cloves garlic (peeled and minced)
1/2 small pumpkin (peeled and diced into small cubes)
1/2 fresh red chilli (de-seeded and finely diced)
2 tsps ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp dried oregano
1 tsp chili powder
2 tbsp tomato puree
2 tbsp tomato ketchup
chopped tomatoes
red kidney beans (drained)
2  bars of  organic dark chocolate, broken into small pieces (or chocolate of your choice minimum 60% cocoa solids)
salt and pepper to taste
a little water

1. Preheat the oven to 300F.
2. Heat the oil in a casserole dish or Dutch oven. Then fry the onion, garlic, chopped pumpkin and fresh chili for 5 minutes.
3. Add the cumin, coriander, cinnamon, oregano and dried chilies and stir.
4. Add the diced beef to the onion mixture and pumpkin mixture, and mix gently before stirring in the tomato purée, ketchup, drained kidney beans and tomatoes.
5. Stir and bring the chili to a simmer. Add the pieces of chocolate and stir in, put on the lid and transfer to the oven, cook for 2 ½ to 3 hours or until the beef is tender, stirring occasionally. (If it becomes too dry, add a little water to the chilli.)
6. Season to taste with salt and pepper, and adjust the chilli heat if needed, before serving with boiled rice or with grated cheese, tortilla chips and sour cream.