When I first made this a couple of years ago it needed salt, and I was only somewhat impressed. This time I bumped the salt up, changed the brand of broth I use- only because the store had ZERO cans or boxes of any beef broth except for what was in with the Campbell's soup display- substituted pinto for kidney beans (hey, I'm in Texas, for crying out loud, it's pintos all the way!), and chose a larger can of chopped green chilis. Wowsers! It was so flavorful I didn't even top my bowl with Fritos and cheese the way I always do (or the second bowl)! Now, for full disclosure, I did use leftover black beans that I had cooked from scratch a few days ago and they were already seasoned. Any changes I made are reflected here in the recipe as it is posted below. I don't want to forget what I did today!
*Just in case you have never used Spike Seasoning, I have included a photo of what to look for. I found it on the bottom shelf in my HEB, near the non-salt seasonings. It is worth trying if you've never used it- even if you only use it for this recipe!
*Just in case you have never used Spike Seasoning, I have included a photo of what to look for. I found it on the bottom shelf in my HEB, near the non-salt seasonings. It is worth trying if you've never used it- even if you only use it for this recipe!
2-3 tsp. olive oil
1 lb. ground beef
1 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 medium onion, diced
1 green bell pepper, diced
5 cloves minced garlic
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 tsp. ground Ancho chili pepper
1 medium onion, diced
1 green bell pepper, diced
5 cloves minced garlic
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 tsp. ground Ancho chili pepper
(or use a little more chili powder if you
don't have this)
1 tsp. dried oregano
2 tsp. Spike Seasoning 1-7 oz. can diced green chili peppers
1 tsp. dried oregano
2 tsp. Spike Seasoning 1-7 oz. can diced green chili peppers
2 cans Campbell's beef broth
1 can (15 oz. can) pinto beans, rinsed with cold water
2 cans (15 oz. cans) black beans, rinsed with cold water
1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)
2 cans petite diced tomatoes with juice (14.5 oz. cans)
grated cheese for serving if desired
1 can (15 oz. can) pinto beans, rinsed with cold water
2 cans (15 oz. cans) black beans, rinsed with cold water
1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)
2 cans petite diced tomatoes with juice (14.5 oz. cans)
grated cheese for serving if desired
Fritos for serving if desired
Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.
Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, ground cumin, chili powder, ground Ancho chili pepper, dried oregano, Spike Seasoning and diced green chiles and sauté a couple minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.
While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.) Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.
Stir the mixture to combine ingredients, then cook on high for 4-6 hours, (or 8-10 hours on low) stirring a few times if you're home.
Serve hot, topped with grated cheese and Fritos if desired. This chili will be even better after it's been in the fridge overnight, and also freezes well.
Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.
Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, ground cumin, chili powder, ground Ancho chili pepper, dried oregano, Spike Seasoning and diced green chiles and sauté a couple minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.
While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.) Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.
Stir the mixture to combine ingredients, then cook on high for 4-6 hours, (or 8-10 hours on low) stirring a few times if you're home.
Serve hot, topped with grated cheese and Fritos if desired. This chili will be even better after it's been in the fridge overnight, and also freezes well.
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