This chili recipe, while some may claim is technically not chili, is one that I've worked on for the past few years. What started as a random online recipe has turned into a staple for my family and I during the fall / winter months.
- ~15oz of Pumpkin Puree (either harvested from a pumpkin or 1 Can's worth)
- 1 Can of Manwich
- ~14.5 oz Fire Roasted Tomatoes (fresh or canned), diced
- 1 - 1.5lb Hamburger Meat
- Spices to taste (pumpkin pie spice, pepper, salt, and others as desired)
- 1 Box Pasta (or servings of fresh pasta).
- Cheese, shredded (Pepper Jack, Colby Jack, or Mexican Blend works best)
- Brown the hamburger meat to medium-well. Don't overcook it, as it will continue cooking in the slow cooker. Season with salt/pepper to taste. I like to add in a splash of Worcestershire sauce to give it a bit of a savory kick.
- Combine the browned meat, pumpkin, manwich, and tomatoes in a slow-cooker. Season with pumpkin pie spice, salt, and pepper to taste. Feel free to add other spices to change the flavor profile [I add juniper berries to mine to give it a slight fruity flavor].
- Cook for 2 hours on low, then simmer on warm.
- Prepare the pasta. Either use a box and prepare as listed, or serve up your favorite fresh pasta.
- Put the chili on top of the pasta, and garnish liberally with cheese.
- Enjoy!