Pumpkin Chili

1lb                  Ground beef 90/10

1/2 lb                         Thick cut bacon, cooked, drained & diced

3/4 cup          Yellow onion diced (equivalent to one small onion)

3/4 cup          Tri-colored bell peppers, diced

(roughly 3 small peppers 1 orange 1 red, 1 yellow)

2-3                  Jalapeno pepper, seeded & diced

1/2 cup          Red kidney beans

2 T.                  Minced garlic

1 cup              Pumpkin puree

3 T.                  Vegetable oil

1 1/2 cups     Roasted pumpkin, diced

1 cup              Tomato juice

4-6 cups         Vegetable stock

1 T.                  Paprika

1 T.                  Cumin

1 T.                  Chili powder

1 T.                  Garlic powder

1 T.                  Oregano

1 T.                  Black pepper

1 T.                  Salt (kosher or sea salt)

1 T.                  Ground chipotle pepper

3                      Bay leafs

Cheddar Jack or preferred cheeses

In a large pot over medium heat, add oil and ground beef . Brown until almost cooked, stirring and breaking down beef as it cooks. Add the garlic and continue to cook, followed by onions, bell peppers and jalapenos.

Mix in all seasonings and let them toast as you combine with onions and peppers. Pour in tomato juice and scrape bottom of the pan, mixing in all that stick on flavor. Add the diced pumpkin, pumpkin puree, and kidney beans. Pour in vegetable stock until liquid rises to just cover all the ingredients in the pot. Keep stirring over medium heat until the chili is to desired thickness. Season to desired flavor, hotter add more chipotle spice or jalapenos.

Ladle into a bowl or hallowed out pumpkin to serve, top with cheese.