The pumpkin, IMO, makes the chili just a little bit sweeter than regular chili. It does not have an overwhelming "pumpkin pie" taste or anything like that. Since the pumpkin is the canned kind, I doubt that your husband will even be able to identify it in the chili...my younger brother is also a picky young man, and he loves this recipe.
It seems to me that the pumpkin makes the chili a lot more bulky and filling than regular chili, which makes it a great comfort food for those cold days ahead. And yes, it does make it a bit sweeter too and helps balance out the hotness (especially depending upon how much chili powder you choose to add). Plus, it makes it a more flavorful hot, instead of an "OMG! MY MOUTH IS ON FIRE!" kinda hot. :)
I will say that you DEFINITELY want to use the sharp cheddar to serve with it after cooking (as is called for in the recipe) because without it, the Pumpkin is definitely more noticeable. But the cheddar really does something for the chili and makes it taste great.
And the scoops rock, btw. :) I've never ate chili with anything other than crackers .... but those damn chips rock. :)
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I will say that you DEFINITELY want to use the sharp cheddar to serve with it after cooking (as is called for in the recipe) because without it, the Pumpkin is definitely more noticeable. But the cheddar really does something for the chili and makes it taste great.
And the scoops rock, btw. :) I've never ate chili with anything other than crackers .... but those damn chips rock. :)
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