- 2 pounds grass fed ground beef
- 2 pounds dry pinto beans
- 2 cups pie pumpkin or butternut squash, roasted, peeled and pureed
- 4 stalks organic celery, diced
- 4 organic carrots, diced
- 1 small organic onion, diced
- 1 organic green pepper, diced
- 1 organic red pepper, diced
- 1 can (14.5 ounce) gluten free stewed tomatoes
- 1 small (6 ounce) can gluten free tomato paste
- 1 tablespoon gluten free cumin, or more to taste
- 1 tablespoon gluten free chili powder, or more to taste
- 1 tablespoon McCormicks Montreal Steak Seasoning, or more to taste
- 1 can green chilies, opt (I left them out for the kids)
- Wash and sort your beans. I do this in a colander. Add the beans to a large soup pot with enough water to cover. Bring to a boil. Put the lid on and remove from the heat. Let sit for 1 1/2 hours. Carefully drain the still hot water, again I use the colander, and then pour the beans back into the pot. Cover the beans with fresh water and bring up to a full simmer. Cook with the lid askew, until the beans are very tender. Apx 2 1/2 hours. Drain. I leave a small amount (apx 1/4 cup) of the bean water in the pot for the chili.
- Chop the pumpkin or squash into chunks, scrape out the seeds and strings, and roast in a single layer at 350 for 1 hour or until tender. Cool slightly and peel the skin off, add the pulp to a blender and puree until smooth. Measure out 2 cups.
- In a large fry pan, brown the meat and drain the grease. Add the veggies, saute for a few minutes. Add the rest of the ingredients and scrape up the bits from the bottom of the pan. Simmer covered with the lid askew for 1 hour, adding more seasonings or water, if too thick, as needed.
- Now combine the beans, pumpkin puree and the meat mixture. Simmer until heated through.