Pumpkin-Cocoa Chili and Sour Cream from Scratch

Boyfriend is back from Nairobi!

I was out of the house from late morning until 2pm. When I got back, we were both starved and needed something quick, easy, and hearty.

Enter Food and Whine's Pumpkin-Cocoa Chili. The pumpkin adds a sweet earthiness, and the cocoa - personally I didn't taste it, but F&W says it adds "richness."

This chili works just as well without the meat. Instead of browning the meat, just start with some oil and cook the onions as the first step.

Pumpkin-Cocoa Chili

prep time: 15 minutes
cook time: 30 minutes

serves 6

recipe adapted from Food and Whine

ingredients:

1 1/2 lb ground beef

1 onion, chopped

1 clove garlic, crushed

1 tsp cumin

1 tsp chili powder

2 chipotles in adobo

1 28-oz (large) can of diced tomatoes

1 19-oz can of kidney beans, drained and rinsed

1 cup broth or water

1 cup pumpkin puree

1 tsp apple cider vinegar

1 tsp unsweetened cocoa powder

3 fresh chilis, diced

salt and pepper, to taste

directions: 

Heat ground beef and onion in a large non-stick skillet on medium-high heat until meat has browned. Drain any excess fat.

Add garlic, cumin, chili and chipotle.  Cook for 1-2 minutes. Add remaining ingredients and heat until bubbly, then reduce heat to low and simmer covered for 20 minutes.

As an added bonus, I'm gonna give y'all the recipe for homemade sour cream. Just in case you ever live somewhere (like Accra) where Daisy isn't available.

Pour heavy (whipping) cream into a bowl. With a fork, stir SLOWLY (you don't want to whip it!) while adding lemon juice a few drops at a time. When the right amount of lemon juice has been added, the cream will suddenly and magically thicken.

That's it! Sour cream!

Don't get all excited and add too much lemon juice, like I did above. After the magic amount, it goes back to being runny.

Happy Cooking!