Pumpkin chili with coffee
Description
The dish is prepared without unnecessary complications. Chili is a versatile dish and readily allows for the addition of seasonal vegetables. In autumn, be sure to add pumpkin to the chili—it has a distinctly "Mexican" character in this dish. A bit of coffee will enhance the chili's flavor and lend it a smoky aroma. The finished dish is ready to be served.
Instructions
- 1
Step 1
Peel the vegetables and cut them into fairly large cubes.
- 2
Step 2
I love cooking chili in a multicooker, but you can also do it on the stovetop using a deep sauté pan. Heat the oil and sauté the onion with garlic until lightly golden.
- 3
Step 3
Place the coarsely chopped meat mixture and fry until golden and crumbly.
- 4
Step 4
Add the carrots and fry for a couple of minutes. Then add the pumpkin and peppers. Fry everything together for another five minutes.
- 5
Step 5
Pour in the mashed tomatoes with their juice, add half of the spices and brown sugar. Season with salt to taste and mix well. Simmer for 5 minutes.
- 6
Step 6
Add the rinsed beans and corn to the chili. Add the remaining spices.
- 7
Step 7
Pour in strong black coffee—freshly brewed from beans. Mix well and simmer for 10 minutes. Then keep the chili in "Keep Warm" mode for another 15 minutes. This technique will give the sauce a deep, velvety texture.
- 8
Step 8
Serve the chili hot, accompanied by garlic bread or corn tortillas and fresh herbs.