Curly Crafty Mom: 1 Can = 2 Recipes! Pumpkin Chili and Pumpkin Honey Cornbread

Wednesday, October 2, 2013

1 Can = 2 Recipes! Pumpkin Chili and Pumpkin Honey Cornbread





header-for-chili

I am excited to share not one, but two pumpkin recipes today... and, they both complement each other very well! Every time Fall rolls around, I start craving me some chili... I usually make my Chicken Chili with Red Sauce (let me know if you want the recipe), but from time to time I like to try out a new chili. Why not try out a pumpkin chili AND cornbread?!! I must be lucky when it comes to trying out recipes lately, because they were both DELICIOUS. This is definitely my FAVORITE red chili now! I hate to admit this, but I ate three bowlfuls in a row... that is how crazy good this stuff is.


Make_Chili_Ingredients
You can whip this chili up quickly, especially if you have beef already cooked up in the freezer. I microwaved the beef, then I cooked it on the stove top with half an onion I cut up. The rest is just dumping cans into the pot and a little spice sprinkle here and there. Easy PEASY.


Make_Chili_Beans-Onions-Meat
The recipe is posted below... but, here are some snap shots from the overall cooking experience. After sauteing the beef with the onion, add all the cans of beans.


Make_Chili_Pumpkin-Dumped-In
Then add the tomatoes and 3/4 a can of PUMPKIN!!! 


Make_Added-Spices
Then add the spices, salt and pepper.


Make_Chili_Simmering
Turn the temp down to Low and simmer for an hour.


Chili
I am not a big pepper fan, so I took all of the peppers out of the recipe... it is still in the original recipe link below if you love peppers. This chili is pretty mild, but has a lot of flavor to it... I especially loved the fire roasted diced tomatoes, I have never gotten a can of that stuff before, but WOW. Yum!  


Make_Chili_Pumpkin-Can
I hope you saved that can of pumpkin, because you should have 1/4 of a can left that you can use for the next recipe... Pumpkin Honey Cornbread!!!


Make_CBread_Ingredients
Here are the ingredients for the Pumpkin Honey Cornbread, it looks like a lot... but, this is another dump it all together and mix kinda recipe. 


Make_CBread_1ButrSugarHoney
Mix melted butter, sugar and honey together.


Make_CBread_Flour-Pumpkin-Corn-Meal
Then add flour, corn meal and PUMPKIN!


Make_CBread_Pumpkin-Buttermilk
Mix the buttermilk in


Make_CBread_Mix
Mix until the flour dissolves


Make_CBread_Spread-mixture-in-pan
Spread it into an 8x8 baking pan


Honey-corn-bread
This pumpkin honey corn bread is so good with melted butter and warm honey on top. You'll want to lick your fingers, it is dense yet a little sweet. A perfect combination with the chili.


Front-pic_full-view

Chili-and-cornbread
You know what else is awesome about this chili? It makes up a big batch, I am still taking it in my lunch for leftovers and tomorrow is Wednesday. I have had it four days in a row for lunch and I don't care, it is that GOOD!!! 

Happy Fall Ya'll!


Pumpkin Chili from Crumbs and Chaos
Ingredients:
1 lb. GROUND BEEF
Salt
1/2 of a small ONION, chopped
3 cloves of GARLIC, minced
1 can KIDNEY BEANS, drained
1 can CHILI BEANS
1 can BLACK BEANS, drained and rinsed
1 can FIRE ROASTED DICED TOMATOES
1 can DICED TOMATOES
1 can ROTEL TOMATOES
1 can TOMATO SOUP
1 (tomato soup) can of WATER
1 cup PUMPKIN PUREE
1 1/2 Tablespoon CUMIN
1 Tablespoon CHILI POWDER
1/4 teaspoon CAYENNE PEPPER
1/4 teaspoon BLACK PEPPER
1/2 teaspoon SALT (or to taste)

Directions:
1. In a large pot, add ground beef and sprinkle liberally with salt.  Break up with spoon, let cook over medium heat until browned.  Turn over and let brown on other side.  You want the meat not just to be cooked, to actually be golden brown – it adds a lot of flavor.

2. Add onion, garlic and all of the peppers.  Cook until tender.

3. Dump in the beans, tomatoes, soup, water and pumpkin.  Stir to combine.

4. Add spices.  Stir again.  Bring to a boil and reduce heat to low.  Simmer on low for about 30 minutes to an hour.  Stirring occasionally.

5. Remove from heat.  Let cool and place in fridge overnight.  Reheat on stove top or in crockpot if desired.  Serve with shredded cheese, sour cream and fritos (our favorite).


Pumpkin Honey Cornbread from The Comfort of Cooking

Ingredients:
1/4 cup melted butter
1/3 cup sugar
1 Tbsp. honey
1 large egg
1/4 tsp. baking soda
1/4 cup buttermilk
1/4 cup pumpkin puree
1/4 tsp. salt
1/2 cup yellow cornmeal
1/2 cup flour

Directions:

1. Preheat the oven to 350 degrees.

2. In a medium bowl, stir butter, sugar and honey together. Whisk in egg. Whisk in baking soda, buttermilk and pumpkin puree. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.

3. Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 25 minutes, or until top is golden brown. Prick the center with a toothpick and if not clean, bake for about 5 more minutes.

Serve with additional honey and butter, if desired.


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