Category Archives: Pumpkin

Pumpkin Beer Chicken Chili

This recipe was adapted by my in-laws from an old cooking light magazine.  My wife has been eating this since she was a little kid and was excited to make it for the first time a few days ago chronicled in an earlier post here:


2 tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell pepper
3 tablespoons jalapeno pepper — seeded, and minced
2 clove garlic — crushed
1 cup beer – I prefer an ale (Smuttynose Old Dog Ale is great here)
1 cup Swanson organic chicken broth
2 tablespoons chili powder
1 tablespoon mustard powder
1 teaspoon ground coriander
1 teaspoon salt
1 – 28 ounces can no-salt-added whole tomatoes — drained, seeded and chopped
1 pound boneless, skinless chicken breasts — cut in tiny pieces
2 cups cooked fresh pumpkin (1 medium-small pumpkin)– cubed
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa
16 ounces canned pinto beans — drained
6 tablespoons sliced green onions
6 tablespoons sharp cheddar cheese — shredded (1 1/2 ounces)
6 tablespoons nonfat sour cream


Step 1 – Pumpkin

Peel one medium-small sized pumpkin, cut in half and remove seeds and stringy guts.  chop into 1 inch cubes and boil for 15-30 minutes.  You will know it is done when you poke it with a fork and the fork pulls right out without much force.

Step 2 – Chili
Heat oil in a large Dutch oven over medium heat. Add onion; saute 8 minutes or until lightly browned. Add bell pepper, jalapeno, and garlic; saute 5 minutes. Add beer and next 7 ingredients (beer through chicken); bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until chicken is done. Stir in pumpkin, cilantro, cocoa, and beans; cook 5 minutes.

Enjoy over rice or fresh baked Italian bread.


Filed under Chicken, Chili, Food, Pumpkin, Recipe

Fantasy Football and Pumpkin Chili

While my wife is in the next room making pumpkin chili, moaning with exertion with every knife stroke that slices its way through the orange, vegetal flesh of the pumpkin, I am stewing over my fantasy football line-up for tomorrow’s games.  QB: do I start Atlanta’s Matt RyanAKA Matty Ice because he is so cool under pressure and has been

Wife (Erica) cutting pumpkin for pumpkin chili

tearing up the football field from under center this season, or do I start the rookie, the phenom, Washinton’s Robert Griffin III AKA RG3?  This kid can do it all, throws the ball like a shot from a cannon, runs like Usain Bolt, and is big enough to take a hit with the rest of them.  I’m going with RG3 on this one, though I may change my mind tomorrow, probably not.

Then, at wide receiver I got my boy Victor Cruz who has shown his ability to lead the Giants to one Super Bowl already, :cheers: and hopefully to another this season.  But I am torn between two up-and-comers who have come on hot as of late and are really showing that they have the ability to perform at the highest level.  First we have a big, quick, athletic dude in Leonard Hankerson playing for the Redskins and will be taking his throws from my man RG3 all day, but he is a hit or miss type player.  I like his skill though and with the Redskin’s number one wide receiver banged up and maybe even sidelined tomorrow, I gotta like Hankerson’s chances here. On the other side of the coin I have the speedy, agile small man, Andrew Hawkins from Cincinnati who has the wiggles to beat any defender and is always a threat to score from anywhere on the field.  In three weeks, he has 208 yards and 2 TDs, both his touchdowns coming off of 50+ yard catches and he shock off multiple defenders along the way.  Now that is a tough decision!  Wife’s calling….

…I’m back.  I had to chop some jalapeno’s for the chili, Erica is scared to touch them any more because the last time they made the tips of her fingers feel like they were on fire.  I ate a seed…yummy!  Then I touched my ear, it stings.

Here’s a few pictures of what she is doing in there with this pumpkin chili.  Recipe to follow, its a good one and one of my wife’s family recipes, so don’t go telling everybody like I just did.

There is that jalapeno that is currently burning the inside of my ear, but when I came back to my computer, there was a beer sitting next to it, so that makes up for the pain.  Thanks hun.  Maybe I could pour some on my ear to make it feel better.  Funny though, lips aren’t burning. I can tell you one thing, this pumpkin chili smells amazing from where I’m sitting.  It better be good because its 8pm and I’m starving.

A few notes about this beer she left by my computer.  It is from Smuttynose Brewery in New Hampshire and it is their Old Brown Dog Ale.  It pours with a nice, inch thick head that quickly dissipates leaving you with a warm, deep caramel color that matches it’s smell plus the the added earthy tones.  The taste starts off with a nice woody malt which matures as it warms in your mouth and finishes with a nice, subtle hoppiness that is very welcome.  I think I’ll have another with dinner.

That’s it for now, I have bread dough that is ready to be turned out and baked to go with my wife’s pumpkin chili.  Check back tomorrow for the recipes and some real football talk.


Filed under Chicken, Chili, Food, Football, Pumpkin