Primitive Pumpkin Poblano Chili

So are you looking for a new way to use the pumpkins left over from a fall harvest? Most people think of Pumpkin Bread, Cookies and Cakes. Here is a savory spin that will warm you heart. I picked some beautiful poblanos from my garden to give the sweet fruit a nice warmth. We enjoyed this Fireside watching a football game last night- I hope you do as well!

Primitive Pumpkin Poblano Chili

2 lbs Grass Fed Beef or Bison (ground)
32 oz (1 quart) of Beef broth/stock
1 small Pumpkin (peeled and diced-about 4 cups)
1 Onion (diced)
4 cloves Garlic Diced)
4-6 Poblano peppers (seeded, roasted and julienned)
1 Tablespoon Organic Chili Powder
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper

Brown the meat on medium high, in a large cast iron skillet. When browned add onion and garlic and reduce heat. Continue on low heat until the onion and garlic are softened with the beef fat. Now add the diced pumpkin to the mixture along with spices and stir for 2-3 minutes, adding the Poblanos as you stir. Transfer mixture to an iron pot and add the broth/stock. Bring to boil, reduce heat for 5 minutes. Serve with Diced Avocado and Green Onions.