I always wanted to have a “secret ingredient” recipe. It seemed like every matriarchal figure in my life either had a “secret ingredient” recipe or a “secret family” recipe. Naturally, I aspired to this. And one day, by accident, it happened.

I’m sure by now, you’d like to know what that ingredient is. I won’t keep you waiting any longer. It’s pumpkin. I know what you’re thinking though. Aren’t I only allowed to use pumpkin from September-November? And, normally, I may say yes. Seasonal items have their place. However, this pumpkin is not the star flavor of this recipe. You wouldn’t know it’s in there if I didn’t tell you. BUT it’s essential. The texture that the pumpkin lends to the chili is unbeatable. No need to add flour and no need to make a rue. This chili is thick without you even trying.

Now, for how this happened. It was Halloween 2022. I was short a can of tomatoes, and the crockpot needed to start going ASAP. We have people over every Halloween to help us pass out candy, so I need to feed them. In a panic, I threw in a can of pumpkin. I thought that surely, it would help to give the soup more body, but I was definitely worried. I waited as my brother-in-law tried it first. I said, “I don’t know how it’s going to be. I haven’t made chili in a while (forgoing the mention of pumpkin at first).” He tasted it and immediately sang its praises. “This is really good. Is there something different in here?” I said, “Yeah, a can of pumpkin.” And so that can of pumpkin has stuck. I’ve perfected the recipe around that ingredient, and I even have an option to make it a little richer and sweeter or more savory and spicy. You can pick which flavors you’re in the mood for, and go from there!

Make it two ways!

Depending on what you’re in the mood for, opt for the spicy or sweet version!

Secret Ingredient Chili

Equipment

Large dutch oven or crockpot

ingredients

1 yellow or white onion-chopped
2 cloves of garlic-chopped
2 tablespoons olive oil
1 pound of ground beef
1 tablespoon paprika
1 can of tomato paste
1 can of crushed or diced tomatoes
1 can of pumpkin
1 can of beef broth (12-16 ounces)
1 can drained and rinsed black beans
1 can drained and rinsed kidney beans
1 can of corn

Spicy-Savory Option

1 pack of taco seasoning or a generous helping of cumin, chili powder, oregano, and red pepper flake and 1 small can of green chiles

Sweet & Warm Option

¼ cup maple syrup & 1.5 tablespoons of pumpkin spice (cinnamon, nutmeg, allspice)

Optional Toppings

cilantro, lime, cheese, flake sea salt

Instructions

Warm your dutch oven over the stove and place in olive oil. Cook your onion and garlic until fragrant.
Place the ground meat in the dutch oven. Break it up into pieces that are your desired size. (I like bigger chunks.) Cook all the way through.
Add all of your seasoning. Allow to marinate and cook for 2 minutes.
Add your tomato paste, crushed or diced tomatoes, pumpkin, maple syrup (if using) and broth. Stir to combine. Allow to simmer for 10 minutes.
Add your beans and corn. Allow to simmer for 1-3 hours on low.
If you are using a crockpot, simply place all ingredients in the crockpot at once, being sure to stir and combine before turning on the crockpot.
Serve with desired toppings! Cornbread makes a great side as does some white rice.