Pumpkin Chorizo Chili
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 of crushed San Marzano tomatoes
1/2 (14 oz) can organic pumpkin
1 tsp. 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 ~
Comments
Post a Comment