By Perre Coleman Magness, The Runaway Spoon
Serves 6–8
2 pounds Mexican chorizo (please read above)
1 yellow onion, finely chopped 4 cups (32-ounce box) chicken broth
1 tablespoon cinnamon
Chili powder (optional)
3 – 4 lb. pie pumpkin
2 (14-ounce) cans black beans, rinsed and drained
Salt and pepper to taste
Topping Ideas
Sour cream
Lime wedges
Diced avocado
Chopped cilantro
Crumbled cotija or queso fresco cheese
Tortilla chips
Oyster crackers
Toasted pumpkin seeds (pepitas)
1. Pinch off a small piece of the chorizo and sauté it in a small skillet until cooked through. Taste the chorizo to determine its flavor and spice level.
2. Break the chorizo up into a 5-quart Dutch oven and sauté over medium heat, breaking up the meat into small pieces until the bright orange juices are running. Add the chopped onion and continue cooking, stirring and scraping the bottom of the pan until the onions are soft. Pour in the chicken broth, bring to a boil and reduce the heat to medium-low. Stir in the cinnamon. Add chili powder to taste if you feel the chorizo doesn’t have enough flavor and spice.
3. While the chorizo is simmering, prepare the pumpkin. Cut the pumpkin in half and scoop out the seeds and fibrous innards. Cut the halves into quarters and cut away the orange rind and any green-tinged flesh. Use a very sturdy and sharp knife and go slowly and carefully. Cut the pumpkin flesh into bite size chunks. Remember you’ll be eating this with a spoon, so size the pieces accordingly. Add the pumpkin to the simmering chorizo. Cook for about 10 minutes, then add the drained black beans. Continue to simmer the chili until the pumpkin is tender and the chili has thickened. Add salt and pepper to taste.
4. Serve warm with sour cream and fresh limes to squeeze over the chili, and a selection of toppings. The chili can be made up to 24 hours ahead and gently reheated.
