Imagine the rich aroma of sizzling ground beef mingling with the earthy scent of sautéing Brussels sprouts, as vibrant pieces of red bell pepper add a pop of color to your pot.
The smooth texture of pumpkin puree envelops these ingredients, creating a comforting, hearty chili that warms the soul.
This dish holds a special place in my heart, reminding me of a chilly autumn evening when it brought my family together around the table, each spoonful a comforting embrace.
Whether it’s a busy weeknight or a leisurely Sunday supper, Brussels Cowboy Chili in Pumpkin Broth offers a nourishing solution to satisfy appetites and soothe the soul.
Once, on a particularly hectic evening, this chili saved the day by providing a quick yet fulfilling meal that pleased everyone. Its simplicity and depth of flavor made it a go-to for those moments when time is short but the demand for deliciousness is high.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a unique blend of spices and pumpkin broth.
- Uses pantry staples like ground beef, canned beans, and pumpkin puree.
- Offers a hearty meal with nutritious Brussels sprouts and black beans.
- Freezes beautifully for convenient meal prep and future enjoyment.
- Provides a customizable spice level to suit personal taste preferences.
Ingredients
- 1 tablespoon olive oil — use extra virgin for better flavor.
- 1 pound ground beef — opt for grass-fed for a richer taste.
- 1 cup yellow onion, diced — choose fresh onions for best results.
- 2 cloves garlic, minced — fresh garlic enhances aroma.
- 1 cup red bell pepper, diced — select firm peppers for a crisp texture.
- 1 cup Brussels sprouts, halved — guarantee even halves for consistent cooking.
- 2 cups pumpkin puree — adds natural sweetness and thickness.
- 2 cups beef broth — use low-sodium for a healthier option.
- 1 tablespoon chili powder — adjust spiciness to taste.
- 1 teaspoon cumin — enhances the depth of flavor.
- 1 teaspoon smoked paprika — adds a smoky note.
- 1 can (15 ounces) black beans, drained and rinsed — opt for organic if possible.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground for best flavor.
- 1/4 cup fresh cilantro, chopped — for garnish, use fresh for a vibrant finish.
Step-by-Step Method
Heat olive oil in a large pot over medium heat. Make sure the oil is hot before adding any ingredients to prevent sticking. The olive oil will act as the base for cooking the ground beef and vegetables, providing a rich flavor foundation for the chili.
Brown the Beef
Add ground beef to the pot. Cook until browned, breaking it apart with a wooden spoon. Make sure the beef is evenly browned for peak flavor. This step is vital as it adds depth to the chili and forms the base of the dish.
Cook the Vegetables
Stir in diced onion, garlic, and red bell pepper. Cook until the onion is translucent. This should take about 3-4 minutes. The vegetables will add a robust flavor to the chili, balancing the richness of the beef.
Sauté the Brussels Sprouts
Add Brussels sprouts to the pot. Sauté for 3-4 minutes. Make sure of even cooking by stirring frequently. The Brussels sprouts add a unique texture and flavor to the chili, complementing the other ingredients.
Combine Pumpkin and Broth
Pour in pumpkin puree and beef broth. Stir to combine thoroughly. The pumpkin puree will add a natural sweetness and help thicken the chili. Make sure the mixture is well-blended for a consistent flavor throughout.
Season the Chili
Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix well to make sure of even distribution of spices. Adjust the seasoning to taste, keeping in mind that the flavors will deepen as the chili simmers.
Simmer the Mixture
Bring the mixture to a boil. Reduce heat and let it simmer for 45 minutes. Stir occasionally to prevent sticking. This slow cooking process allows the flavors to meld together and enhances the overall taste of the chili.
Add the Beans
Stir in black beans. Continue to simmer for an additional 10 minutes. Make sure the beans are heated through. The beans add a hearty texture and additional protein to the chili, enhancing its nutritional value.
Rest and Garnish
Remove from heat and let the chili rest for 10 minutes before serving. Resting allows the flavors to settle. Garnish with chopped cilantro just before serving for a fresh, vibrant touch. The cilantro adds a burst of color and a rejuvenating flavor contrast to the rich chili.
Ingredient Swaps
- For a vegetarian or vegan option, substitute the ground beef with plant-based crumbles or extra black beans.
- If pumpkin puree is unavailable, you can use butternut squash puree or sweet potato puree as a substitute.
- For a budget-friendly option, use ground turkey instead of beef, and replace fresh Brussels sprouts with frozen ones.
You Must Know
- Guarantee Even Cooking: When preparing Brussels Cowboy Chili, make sure to halve the Brussels sprouts evenly. This guarantees they cook consistently and blend well with the other ingredients.
- Adjust Spiciness: Feel free to customize the heat level of your chili by adjusting the amount of chili powder. Add more for an extra kick or reduce for a milder flavor.
- Utilize Fresh Spices: For the best flavor, use fresh spices like chili powder, cumin, and smoked paprika. Fresh spices enhance the dish and guarantee a robust taste.
- Let Beans Rest: After adding the black beans, allow the chili to simmer for an additional 10 minutes. This helps the beans absorb flavors and enhances the overall taste of the dish.
- Experiment with Consistency: The pumpkin puree thickens the chili, but you can adjust the consistency to your liking by adding more beef broth. This helps achieve your preferred texture for the chili.
Serving Tips
- Serve with a dollop of sour cream for a creamy contrast.
- Pair with warm cornbread or tortilla chips on the side.
- Garnish with extra cilantro and sliced avocado for added freshness.
- Accompany with a light salad for a balanced meal.
Storage & Make-Ahead
Brussels Cowboy Chili can be stored in the refrigerator for up to 4 days in an airtight container.
It also freezes well, maintaining its flavor and texture for up to 3 months.
For a quick meal, prepare it ahead. Freeze in portions, and defrost as needed for convenience.
Reheating
To gently reheat Brussels Cowboy Chili, use a microwave in short intervals.
Stir in between.
Alternatively, warm it in an oven at 350°F.
Or on a stovetop over low heat.
Tex-Mex Influence in Cuisine
As you savor the comforting warmth of reheated Brussels Cowboy Chili, you might wonder about the vibrant flavors that dance across your palate.
This dish is a demonstration of the Tex-Mex influence, merging the vibrant essence of Texas with the rich heritage of Mexican cuisine. The smoky paprika whispers tales of open desert fires, while the cumin recalls the earthy depth of traditional Mexican stews.
Each spoonful offers a medley of tastes, from the sweetness of pumpkin to the boldness of chili powder. The Brussels sprouts add a unique twist, melding seamlessly into the Tex-Mex tapestry.
It’s a culinary celebration, where cultures blend, and every bite tells a story of innovation and tradition, inviting you to savor each moment.
Final Thoughts
Give the Brussels Cowboy Chili in Pumpkin Broth a try for a unique and flavorful twist on traditional chili!
Feel free to tweak the spices to suit your taste or experiment with the consistency to make it your own.
Frequently Asked Questions
Can I Freeze the Brussels Cowboy Chili for Later Use?
I freeze my chili in airtight containers, leaving some space for expansion. It keeps for up to three months. When ready, I thaw it overnight in the fridge and reheat gently. The flavors meld beautifully over time!
How Can I Make This Chili Spicier?
I’d spice up the chili by adding extra chili powder or a diced jalapeño for some fiery kick. You could also toss in a pinch of cayenne pepper, letting each spoonful dance with delicious heat.
Are There Any Suggested Side Dishes to Serve With This Chili?
I love pairing this chili with warm, buttery cornbread or crispy tortilla chips for added crunch. A simple avocado salad with lime vinaigrette complements the flavors beautifully, while creamy coleslaw adds a revitalizing, tangy contrast. Enjoy!
Can I Use Fresh Pumpkin Instead of Pumpkin Puree?
Absolutely, you can use fresh pumpkin! I’d peel, cube, and roast it until tender. Then, blend it into a smooth puree. It adds a delightful, earthy flavor and a touch of rustic charm to the dish.
What Type of Beef Is Best for This Chili Recipe?
I’d recommend using a lean ground beef for this chili. It browns beautifully without excess grease, letting those rich, smoky flavors shine through. Your taste buds will dance with every spoonful of this hearty creation!
Brussels Cowboy Chili in Pumpkin Broth
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Chef's knife
- 1 chopping board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup yellow onion diced
- 2 clove garlic minced
- 1 cup red bell pepper diced
- 1 cup Brussels sprouts halved
- 2 cup pumpkin puree
- 2 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 can black beans 15 ounces, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Stir in the diced onion, garlic, and red bell pepper, cooking until the onion is translucent.
- Add Brussels sprouts to the pot and sauté for 3-4 minutes.
- Pour in pumpkin puree and beef broth, stirring to combine.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 45 minutes.
- Stir in black beans and continue to simmer for an additional 10 minutes.
- Remove from heat and let the chili rest for 10 minutes before serving.
- Garnish with chopped cilantro before serving.
Notes
