pumpkin chili with sour cream
1 lb beef stew meat
1 lb ground lamb or turkey
2 5-8 lb sugar pie pumpkins or 2 15-oz cans pureed pumpkin
2 onions, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
2 c canned tomatoes
1 c white wine
4 c beef broth
1 T cumin
2 tsp thyme
2 tsp mace or 1 tsp nutmeg + 1 tsp allspice
crushed red pepper to taste
3-4 green onions, diced
1 c diced roasted green chiles (1 7-oz can)
Cut tops from pumpkins and remove seeds. Replace tops and bake at 350 for 20 minutes. Peel while still warm, and chunk the pumpkin. Add to stock pot. Season meat with salt and pepper, and spices; brown with onions, celery, red pepper, and garlic over medium high heat; remove to stock pot. Deglaze pan with wine; add to stock pot. Stir in tomatoes and beef broth, adding water as necessary. Bring to a boil, reduce heat and simmer all afternoon until pumpkin is falling apart. An hour before serving, stir in diced green onions and green chiles. Serve with salsa, sour cream, and hot cornbread.
