As with all recipes that claim to be “famous,” the more-apt title might read “regarded.” Still, it is one of two dishes* for which I allow my husband to make an unholy mess in the kitchen. We make it annually for our fall party, and forty of our closest friends affirm it is amazing. He always uses steamed pie pumpkin, but any steamed and pureed winter squash will do the same for the texture, and add an extra flavor dimension.
- 1 yellow onion, finely chopped
- 2 cloves garlic
- 1 red bell pepper
- 2-4 flavorful peppers (ideally poblanos, otherwise whatever flavorful pepper(s) I can get my hands on – no more than 1 jalapeno though)
- Butter/olive oil/bacon fat
- 2 lbs. ground beef
- 2 cups chicken stock
- ~6-8 diced fresh tomatoes
- 18 oz. pumpkin (or other winter squash) puree
- 15 oz. dark red kidney beans
- 15 oz. light red kidney beans
- 15 oz. pinto beans
- 1 Tbsp. cumin
- 2 tsp. chili powder
- 1.5 tsp. piminton
- 1 tsp. dried cilantro
- 1 tsp. dried oregano
- salt and pepper to taste
Sauté onion in butter (and/or bacon fat if you have it) in skillet until translucent. Add diced peppers and then pressed garlic and continue to sauté another 5 mins. or so. Add in ground beef and simmer until beef is browned. Once beef is browned, add in chicken stock, diced tomatoes, beans, pumpkin puree, and seasonings. Cook until hot and thickened, allowing flavors to meld together (about an hour and a half). If it is too thick for your liking, just add more stock ½ cup at a time, allowing it to cook another 15 minutes in between additions until you have the desired consistency.
For vegetarian, skip the beef, use only butter and olive oil to sauté, and use veggie stock rather than chicken.
*The other dish is his cream cheese pastry dough, and the two kinds of holiday cookies he uses it for. Cookies are great, but the leftover dough is AWESOME for wrapping beef wellington or topping chicken pot pie bakes in ramekins. He has a sweet tooth, but I’m a savory girl.