Nino’s Pumpkin Spice Chili Recipe
Chili is one of my favorite meals that I can eat ANYTIME of the year, especially in the fall. And since EVERYTHING has 'pumpkin spice' of some kind in it this time of year, I decided to try to make Pumpkin Spice Chili!
I remembered most of the ingredients that my mom and wife usually use just from seeing them do it a thousand times, but being the stickler for exact measurements that I am, I looked up a few recipes to see what the general proportions for ingredients were. After finding one that looked very close to the ingredients I already had, I used it a base and adjusted accordingly. And since I was trying to feed a family of 5, I decided to DOUBLE everything in order to make a large enough pot for two days.
Here's the Recipe:
- 2lbs ground beef
- 1/2 Large onion diced
- 1/2 Large Green Onion diced
- 2 tbsp Garlic
Place these in a medium to large pot and cook until meat is browned, then drain off all of the excess oil.
- 2 - 15oz cans of Dark red Kidney Beans
- 2 - 15oz cans of Mild Chili Bean (sub one can of Hot Chili Bean for more heat)
- 1 - 15oz can of Stewed tomatoes
- 1 - 12oz can of Tomato Paste
- 1 tbsp oregano
- 1 pack of Chili Seasonings
- 2 tbsp Chili Powder
- 2 tbsp Pumpkin Spice
- 1 sliced jalapeno pepper (or more if you like it spicy!)
- 1/2 tsp Black pepper
- 2 tsp salt
- 1 tsp sugar
- 1 1/2 cups of water
Bring to a boil then let simmer for 30 minutes.
Serve over spaghetti, elbow macaroni noodles, or with oyster crackers.